Goan Salmon Curry in a Squash Bowl #FloydsFood #FCMasala #Sponsored
I created this recipe, inspired by the Goan Masala from Burlap & Barrel that was made in collaboration with Floyd Cardoz, a celebrated Indian-born American chef, and his family. The spice blend was a complementary sample to participate in a recipe contest; I received no other compensation and all opinions expressed are my own.
The Spice Blend
For the recipe contest, I was able to choose the blend I wanted and I opted for the Goan Masala. A blend of turmeric, black pepper, cumin, cinnamon verum, ginger, cloves, this was described as earthy, pungent, and gingery. My mind immediately went to seafood; and before the jar is used up, I will definitely try it with a stuffed squid in the tradition of the Portuguese influence in Goa! Stay tuned.
I love this recipe because the Goan spice is a beautifully delicate flavor that is both tangy and sweet. It begs to be paired with seafood. I have made this with salmon and prawns. But you can use any seafood with this same process. And the squash bowl is a fun presentation!
2 acorn squash
1/2 cup white rice
1/2 cup red lentils
2 cups water or fish stock
1 cup onion, peeled and diced
2 cloves garlic, peeled and crushed
2 Tablespoons FC Goan Masala
1 can diced tomatoes
1 cup fish stock
1 pound salmon filets, cubed
1 can coconut milk
Roasted Squash Bowl
Preheat oven to 375 degrees Fahrenheit. Slice acorn squash in half and scoop out the seeds. Drizzle the hollow with olive oil and place the squash, cut-side down, on a parchment paper-lined baking sheet. Roast until flesh gives easily when pressed, approximately 45 minutes. Invert roasted squash into individual serving bowl.
Place rice and lentils in a medium sauce pan. Stir to combine. Pour in the water - or fish stock - and bring to a boil. Once the liquid boils, cover and reduce heat to a simmer. Let cook until the rice is tender, approximately 20 minutes. When ready to serve, spoon the rice-lentil filling into the squash bowl.
Goan Salmon Curry
Add a splash of olive oil into a large flat-bottomed pan. Stir in the onion and cook until beginning to soften and turn translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, approximately 2 minutes. Add in 1 Tablespoon Goan Masala.
Pour in the diced tomatoes and fish stock. Bring to a simmer and cook until reduced by half, approximately 10 minutes. Pour in coconut milk and whisk in remaining 1 Tablespoon Goan Masala. Bring to a simmer again. Let simmer for 5 minutes so the flavors can meld.
Fold in the salmon cubes. Poach for 3 minutes until fish is just firm. Do not overcook.
To serve, spoon the salmon curry over the stuffed squash bowl. Serve immediately.
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*Disclosure: I received product for free from the sponsor for recipe development, however,
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.