Goan fish curry

This is made possible by BBC Food!

Ingredients

• 650g/1lb 7oz sea bream, monkfish, cod, or haddock, cut into thick steaks (see tip)
• ¼ tsp ground turmeric
• pinch salt

For the paste

• 70g/2½oz fresh or frozen coconut, grated
• 1 tsp ground turmeric
• 5mm/¼in fresh root ginger, peeled and roughly chopped
• 1 tsp mild chilli powder
• 2 bird’s-eye chillies (use 1 if you prefer it less spicy)

For the curry

• 3 tbsp vegetable oil
• 90g/3¼oz onion, finely chopped (approx. 1 small onion)
• 1 tsp sugar
• 150ml/5fl oz coconut milk
• 1 tsp tamarind paste
• salt and freshly ground black pepper
• chopped fresh coriander, to garnish

Method

1. Place the fish on a plate and use the turmeric and salt, don’t add too much! Mix well and set aside.

2. For the paste, add all the ingredients to a blender or food processor along with 100ml water.

   1. Blend till smooth paste!

3. To make the curry, heat the oil in a large saucepan over medium heat. Add the onions and fry for 12 minutes.

4. Fry for 4 minutes until the paste dries out. Now add 100ml water, season with salt and pepper, and add the sugar.

5. Give the saucepan a swirl so you don’t break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes.

6. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.

Banner and Image Credit: BBC