Goan Jalfrezi with Lime Rice & Pumpkin Seeds
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Destination: Goa. Goa is located on the south west coast of India. Because of historical trade routes, Goan cuisine is heavily influenced by Portuguese. Given its coastal location, fish curry and rice is a staple of the Goan diet.
Serves 2 · 25 mins + prep
Naturally, fresh seafood has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- barramundi
- 1 ATLAS jalfrezi sauce tub
- 1 basmati rice sachet
- 1 pumpkin seed sachet
- 1 capsicum
- 1 tomato
- 1 lime
- 1 coriander bunch*
*Coriander may be split across other dishes — please read each recipe carefully.
From your pantry
Cooking oil, salt, fish sauce
Equipment
2 saucepans, frying pan, sieve, microplane/zester
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Put a saucepan of water on to boil. Thinly slice the capsicum, cut the tomato into thin wedges, zest and juice the lime. Pick 1 teaspoon per person of coriander* leaves. Finely chop the pumpkin seeds.
2. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from heat, strain and return to the saucepan, then mix with half of the lime zest and pumpkin seeds. Put the lid on to keep warm until required.
3. Sweat the vegetables. Heat a splash of oil in a saucepan over medium heat, add the tomato and capsicum and cook for 3–4 minutes or until the capsicum is starting to soften and the tomato is starting to break down.
4. Add the sauce. Add the jalfrezi sauce and bring to the boil. Reduce to a simmer and cook gently for 2–3 minutes to warm through. If it’s done before the rest of the dish is ready, set aside and keep warm over a low heat. If you think it needs salt, add a dash of fish sauce. Season with lime juice and zest just before serving.
5. Cook the fish. In a frying pan, heat a splash of oil over medium-high heat. Season the barramundi with a light pinch of salt and add to the pan. Cook for 1–2 minutes on one side or until mostly cooked, then flip and finish cooking for 30 seconds on the other side.
To serve
Divide the lime rice and jalfrezi curry between serving plates. Top each serve with a piece of barramundi. Garnish with the remaining pumpkin seeds, coriander and any remaining lime to taste.
Wanna wing it?
- Add snow peas or sugar snaps at the end of step 4, when you add the fish
- Any other white fish would also work well
- Cook with coconut oil for a traditional Goan flavour
Chef’s tip
If you’ve got kids in the kitchen and they’re looking for a job — cut a small air hole in the pumpkin seed sachet and give them a strong jar or mug to smash the seeds instead of chopping them.
Allergens: fish.