Goan Fish Curry

Name: Goan Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 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)); 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)); 1/4 cup fresh coriander/cilantro leaves; Finely sliced green chillies (, optional); Basmati rice

Instructions

Prep:15minCook:20min

Recipe video above. This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood! Deeply aromatic with a tomato and coconut based sauce, this recipe has a few more spices and steps than the more home-style recipes you'll find online because this aims to replicate the richer sauce and layers of flavour you get at (good) Indian restaurants.Once you've made this with fish, try it with prawns/shrimp - it's also excellent!SPICINESS: Quite spicy as written, but not blow-your-head-off! I thoroughly enjoy it as written, not suffering. See Spice Note below for adjustment to reduce / eliminate spiciness.

Goan Fish Curry

Nutrition balance score

Ingredients

Instructions

Notes

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