Recipe Tin Eats

Goan Fish Curry

Name: Goan Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Servings 4
Cuisine: Curry
Ingredients: 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; 400ml/ 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; 600g / 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

Servings 4

servings

15 min

active time

35 minutes

total time

Start Cooking

Ingredients

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

400ml/ 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

600g / 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 - careful, they might pop!

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 (because fish will drop some juices = even more flavour!).

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!