Spiced fish with Goan cucumber & coconut salad

Spiced fish with Goan cucumber & coconut salad
  • 0:40 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Fish recipes


  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chilli powder
  • 2 pinches of garam masala
  • 4 (120g each) salmon fillets
  • 2 tablespoons tomato puree
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • 300ml coconut milk
  • 2 tablespoons light olive oil
  • 1 large onion, thinly sliced
  • 2 fresh green chillies, seeded, cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, crushed

Goan cucumber & coconut salad

  • 1 cucumber, peeled, finely chopped
  • 1/2 fresh coconut, flesh grated
  • 1 carrot, finely chopped
  • 1 tomato, finely chopped
  • 1 small fresh green chilli, finely chopped
  • 1 small bunch fresh coriander, finely chopped
  • 2 teaspoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dried red chilli
  • 1/2 teaspoon asafoetida (see Notes)
  • A few fresh curry leaves
  • 2 tablespoons lemon juice


  • Step 1
    To make the cucumber and coconut salad, place cucumber, coconut, carrot, tomato, green chilli and coriander in a bowl.
  • Step 2
    Heat oil in a pan over low heat and add mustard seeds, cumin, dried chilli, asafoetida and curry leaves and cook, stirring, for 1 minute or until mustard seeds begin to pop. Remove from heat, add to the salad and toss gently to combine. Drizzle with lemon juice and season with salt. Set aside to cool.
  • Step 3
    Preheat oven to 180°C.
  • Step 4
    Dry-fry cumin, coriander, chilli powder and garam masala in a frying pan over low heat for 30 seconds. Remove from heat and use a little to coat the fish. Season with salt and pepper.
  • Step 5
    Combine tomato puree, mustard, lime juice, coconut milk and remaining spice mixture in a bowl. Set aside.
  • Step 6
    Heat 2 tablespoons of oil in the frying pan and add the fish. Pan-fry over high heat for 1 minute each side, until just crisp. Transfer to a baking tray and set aside.
  • Step 7
    Add the onion, chilli, ginger and garlic to the pan. Pan-fry until onion is soft. Add to coconut milk mixture, toss gently and pour over fish. Bake in the oven for 10 minutes.
  • Step 8
    Serve the spiced fish with the cucumber and coconut salad.


* From Asian supermarkets.

  • Author: Valli Little
  • Image credit: Georgie Cole
  • Publication: delicious.

Source: taste.com.au


Please enter your comment!
Please enter your name here