Goan Fish Curry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2-3 servings
Bring the flavours of Goa to your kitchen with the quick and easy curry, ready in 30 minutes.
It's full of wonderful spiced flavour, in a creamy coconut sauce with a slight tang from the tamarind.
Ingredients
For the Masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 - 3 cloves garlic
- 1 tbsp chopped fresh ginger (approx a 1in/2.5cm piece)
- 1/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp turmeric
For the curry
- 1 tbsp vegetable oil
- 2 green chilis
- 1 onion
- 1 tomato
- 450g haddock or use cod, pollock or other firm white fish
- 2 tsp tamarind concentrate
- 1 cup coconut milk (250ml)
Method
Before you start, get some steamed basmati rice on the go, it'll be ready just in time for the curry.
Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
Finely dice the chillies and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chilli and let the liquid almost disappear (a minute).
Cut the fish into large bite-sized chunks.
Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
Serve over rice.
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