Goan-style Rui-be Curry

Ingredients

In this Goan adaptation of Rui-be, the traditional Chinese fish cake is transformed into a curry dish by incorporating Goan Catholic flavors. The original Chinese Rui-be is typically stir-fried or steamed, while the Goan-style Rui-be Curry involves simmering the fish cake in a rich and tangy curry sauce. The addition of Goan spices, tamarind pulp, and coconut milk gives the dish a unique Goan Catholic twist. We alse have the original recipe for Rui-be, so you can check it out.

• 500g (1.1 lb) Rui-be fish cake 500g (1.1 lb) Rui-be fish cake
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the tomato puree and cook for a few minutes until the raw smell disappears.
4. 4.
   Add turmeric powder, cumin powder, and red chili powder. Mix well.
5. 5.
   Dilute the tamarind pulp in 1/4 cup of water and add it to the pan.
6. 6.
   Gently place the Rui-be fish cake into the curry sauce and simmer for 10 minutes.
7. 7.
   Pour in the coconut milk and season with salt. Simmer for an additional 5 minutes.
8. 8.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Rui-be fish cake — Ensure that the fish cake is cooked gently in the curry sauce to maintain its texture and prevent it from breaking apart.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For a thicker curry, reduce the amount of coconut milk or simmer the curry for a longer duration to allow it to thicken naturally.
• Serve the Goan-style Rui-be Curry with steamed rice or crusty bread to soak up the delicious flavors.

Serving advice

Serve the Goan-style Rui-be Curry hot, garnished with fresh coriander leaves. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Present the Goan-style Rui-be Curry in a vibrant and colorful bowl, allowing the rich curry sauce to take center stage. Garnish with a sprig of fresh coriander leaves for an added touch of freshness.