Charlie Bigham’s Goan Fish Curry
My second Charlie Bigham meal – this time with rice. It’s already in better stead than the Moroccan Chicken Tagine.
It comes with some foil you need to wrap around the curry and the rice, which are in two separate containers. It then goes in the oven for about half an hour.
You can really taste the parsley – not a common ingredient in curries, so stood out for me, but worked well with the fish.
The sauce is creamy like a korma, but has more of a Katsu or coronation chicken flavour.
It serves two, but I could just about eat it myself, especially as there’s not a huge amount of fish.
This doesn’t quite have the wow factor of the tagine, but it comes with the same price and some rice, so, so far, Charlie Bigham is stuck at 3* for me. Watch this space…!