Goan fish curryServing size: Serves 4
Cooking time: Less than 60 minutes
INGREDIENTS6 dried whole red chillies
1 tablespoon cumin
2 teaspoon coriander seeds
1 teaspoon mustard seeds
2 teaspoon ground turmeric
3 garlic cloves
3cm piece ginger
2 tablespoons white vinegar
2 tablespoons vegetable oil1 onion,
Thinly sliced1 ripe tomato,
chopped3 large green chillies,
seeded and sliced thinly
440g can coconut milk
salt to taste
800g fillets flat head, halved
Using a spice grinder blend chillies, cumin, coriander, mustard seeds and turmeric to a fine powder. In a pestle and mortar crush garlic and ginger to a fine paste.
Add spice powder and incorporate well into the ginger paste.
Mix in vinegar.In a large deep frying pan heat oil.
Add onion and fry until slightly coloured.
Add spice paste and fry for 3 minutes until fragrant.
Add tomato and chilli and cook for 10 minutes or until tomato breaks down.
Add coconut milk, season with salt and then add fish fillets.
Bring to the boil and simmer for 5 minutes,
Turn fish over and simmer for remaining 5 minutes or until fish is cooked as desired, this will vary with size of fillet used.
Serve with basmati rice.
Pdf file Indian goan fish curry recipe