Goan Burbot Masala with Cilantro and Spring Onion Rice


  • Small handful Cilantro and another for garnish 
  • 2 green onions
  • Canola oil
  • 1 yellow onion
  • 2 cloves garlic
  • 3 Tbsp garam masala
  • 2 tomatoes
  • 2/3 cup heavy cream
  • Small knob palm sugar
  • 1 lb burbot filet
  • 1 ½ cup basmati rice


  1. Boil 3 cups of water. Add 2 chopped green onions, a small handful of chopped cilantro and the basmati rice to the boiling water. Reduce heat to a simmer and simmer, covered, for 12 minutes. Remove from heat and fluff with a fork.
  2. In a frying pan on medium-high heat, add a drizzle of canola oil, 1 sliced onion, and 2 cloves of sliced garlic. Cook for 2 minutes until translucent. Add garam masala and cook another minute until fragrant. Add 2 chopped tomatoes into the pan, and cook 4 minutes until tomatoes have broken down. Add heavy cream, and some finely chopped or grated palm sugar. Season to taste with salt, and then add your chopped up burbot filets. Cook another 3-5 minutes, until the fish is cooked through.
  3. Serve the curried fish overtop your rice, and garnish with fresh cilantro and lime.

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