Deluxe Sauces ... Goan Curry Sauce for Fish
Goan Curry Sauce
for Fish is one of Madhuban's new Deluxe Sauce range.
It is high in flavour, using exclusive ingredients
formulated especially to enhance the subtlety of white
fish, such as rich coconut milk, fresh curry leaves
and mustard seeds.
is low in calories and high in protein, vitamins and
minerals thus making this Deluxe Sauce a very healthy
dish, especially when served with plain rice. And
as with all Madhuban Sauces it works equally well
with prawns of all sizes, lobster, chicken and 'white'
bit about White Fish: There are two equally
good types of white fish: round such as Cod and flat
such as Dover Sole. Choose fish with firm flesh, clear
and shiny eyes, red gills and a clean smell. Get it
filleted and skinned if you prefer.
To cook four portions: Skin and/or
fillet and/or dice 450g fish. Heat all the sauce in
a pan wide enough to take the fish if whole. Add the
fish and simmer for a few minutes until it's cooked
and serve with rice. Halve the recipe for two portions.
The subcontinent has a huge coastline and too many rivers
and lakes to count. Consequently fish has always played
a very big part in the Indian diet. Goa is India's most
popular tourist district. It is located on the south
west coastal area of India and its golden-sand beaches
stretch uninterrupted for miles and miles. Goa is unique
in being largely Christian, a legacy of the former Portuguese
occupiers, as is their love of pork, beef, lamb, poultry
and the mighty chilli. Certain Goan dishes are extremely
chilli hot, but not this fish sauce which reflects the
fact that Goans equally relish subtle tastes. Mind you,
if you are one of those who do like it hot, simply add
chilli powder to the sauce whilst you heat it up.