Goan Fish Curry
4
servings15
minutes20
minutes35
minutesIngredients
- Curry paste
2 1/2 tbsp Kashmiri chilli powder (Note 1)
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder (Note 2)
3/8 tsp ground cloves
6 cloves garlic , minced
1 tbsp fresh ginger , finely grated
2 tbsp tamarind puree (Note 3)
1/2 red onion , chopped
6 tbsp water (plus more, as needed)
- Curry
3 tbsp vegetable oil
1/2 tsp black mustard seeds (Note 4)
1/2 red onion , cut in half again (like a quartered orange) and thinly sliced
1 tbsp tomato paste
2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)
2/3 cup water
400 ml / 14oz coconut milk , full fat (Note 6)
1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)
1 1/2 tsp sugar
1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, Note 7)
2 long green chillies , cut into half lengthwise and deseeded, optional (Note 8)
1 tomato , cut into 8 wedges then into 2.5cm / 1″ chunks
600 g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25″ cubes (Note 9)
- Garnishes / serving
1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies , optional
Basmati rice
Directions
- Curry Paste
- Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
- Curry
- Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds
- Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
- Cook off curry paste: Add curry paste and cook for 3 minutes – to evaporate water, make spices bloom and cook garlic & ginger.
- Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
- Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it’s bubbling gently.
- Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
- Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then – sauce should be thickened (not watery), it gets looser again when fish is added
- Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
- Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!
