Fish curry Goa style

Img_0079

Fish curry (Goa style), basmati rice. Recipe found by accident on an old edition of The Independent:

 Fish curry Goa style

Ingredients

  • Vegetable oil
  • 1 teaspoon mustard seeds
  • 1 small onion, peeled and chopped
  • 2.5cm piece of cinnamon stick
  • 10g fresh ginger, peeled
  • 7 large cloves of garlic, peeled
  • 1-3 mild dried red chillies
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • Half a teaspoon turmeric
  • Half a teaspoon garam masala
  • 2 medium tomatoes, pureed
  • 400ml coconut milk
  • 450g firm white fish fillets, cut into large cubes
  • Salt, to taste, and lots of freshly ground black pepper

Method

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 and cinnamon. 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.

Taken from Anjum’s New Indian by Anjum Anand.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s