Goan-Style Paneer & Spinach Curry With Coriander Rice

Name: Goan-Style Paneer & Spinach Curry With Coriander Rice
Cuisine: Asian, Indian
Ingredients: 16g tomato paste; 5.5g vegetable stock mix; 130g basmati rice; 50g solid creamed coconut; 1 tsp ground turmeric; 1 tbsp curry powder; 1 red onion; 10g coriander; 1 pack paneer; 80g spinach; 1 red chilli; 15g fresh root ginger; 1 garlic clove

23 steps

Goan curries famously marry the creaminess of coconut with fish. For this simple seafood twist, you'll poach fish in a mix of aromatic spices and spinach, before serving with coriander basmati rice.

Updated at: Thu, 17 Aug 2023 10:32:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories551.2 kcal (28%)

Total Fat24.8 g (35%)

Carbs62.3 g (24%)

Sugars22.3 g (25%)

Protein18.7 g (37%)

Sodium357.3 mg (18%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

16gtomato paste

5.5gvegetable stock mix

130gbasmati rice

50gcreamed coconut

solid

1 tspground turmeric

1 Tbspcurry powder

1red onion

10gcoriander

1 packpaneer

80gspinach

1red chilli

15gfresh root ginger

1garlic clove

Instructions

Step 1

Boil half a kettle

Step 2

Peel and finely dice the red onion[s]

Step 3

Peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger

Step 4

Peel and grate (or finely chop) the garlic

Step 5

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Step 6

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Step 7

Once hot, add the diced red onion and cook for 3-4 min or until starting to soften

Step 8

Once softened, add the grated ginger and grated garlic to the pan and cook for 1 min or until fragrant

Step 9

Meanwhile, add the basmati rice, a pinch of salt and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Step 10

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Step 11

Once cooked, remove from the heat and keep covered until serving

Step 12

While the rice is cooking, chop the creamed coconut roughly (if required!)

Step 13

Dissolve the chopped creamed coconut and vegetable stock mix in 300ml [500ml] boiled water – this is your coconut stock

Step 14

Add the curry powder and ground turmeric to the onion and cook for 30 secs or until fragrant

Step 15

Add the tomato paste, most of the chopped chilli (can't handle the heat? Go easy!) and 1 tsp [2 tsp] sugar and cook for a further 1 min

Step 16

Add the coconut stock and cook for 1-2 min or until starting to reduce – this is your Goan-style curry sauce

Step 17

Wash the spinach, then chop it roughly

Step 18

Add the chopped spinach to the curry sauce and stir continuously for 1-2 min or until wilted

Step 19

While the spinach wilts, cut the paneer into bite-sized pieces

Step 20

Dust the paneer in curry powder, then fry or grill until browned. Once cooked, add to the curry sauce.

Step 21

Chop the coriander finely, including the stalks, then stir it through the basmati rice – this is your coriander rice

Step 22

Serve the Goan-style paneer & spinach curry over the coriander rice and garnish with the remaining chopped chilli (not a fan of spice? Just add a little!)

Step 23

Tip: For fancy presentation, press the rice into small bowls and turn out