Goan Fish Curry
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 small onion, peeled and chopped
10g fresh ginger, peeled
7 large cloves of garlic, peeled
1-3 mild dried red chillies
1 teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon turmeric
½ teaspoon garam masala
2 medium tomatoes, puréed
400ml coconut milk
450g firm white fish fillets, cut into large cubes
Salt, to taste, and lots of freshly ground black pepper
- Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion. Cook the onion until golden, around 8 minutes.
- Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.
- Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
- Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes.
- Taste and adjust the seasoning, then serve
Suggested Fish: Bream, Whiting, Pollack or Coley