Goan Fish Curry
This recipe for Goan fish curry has to be one of the quickest and most delicious curries I have ever made. It has a hot, deep spicy flavour and can be ready within half an hour.
You can find Tamarind in many forms and I chose to use the paste made by Barts, which is available in most supermarkets.
On this occasion I used River Cobbler as my firm white fish, which tasted superb and stayed together when cooked – although it’s origin is up for discussion, so you may want to use a more sustainable fish such as pollack.
Ask your fishmonger for a firm white fish and choose the one which looks freshest.
- 2 garlic cloves, skin removed
- 2 tsp tamarind paste
- ½ tsp coriander seeds
- 1 tsp ground cumin
- 2 red chillies, seeds removed and chopped
- 3cm piece of ginger, skin removed and chopped
- ½ tsp black pepper
- ½ tsp turmeric
- 2 tbsp dessicated coconut
- 1 medium onion, chopped
- 1 tin coconut milk
- 2 tomatoes, roughly chopped
- 1 tsp fish sauce
- vegetable oil for cooking
- pinch of salt
- 200-300g firm white fish
Put all the curry paste ingredients in a blender, add a little of the coconut milk, and pulse to a paste. Pour a tablespoon of oil into a frying pan or wok and cook the paste over a medium heat for 4-5 minutes.
Add the tomato, fish sauce and the rest of the coconut milk. Simmer for 4-5 minutes.
Remove any bones from your fish and cut into bite sized pieces. Cook in the sauce for 10 minutes. Carefully stir now and then, but be careful not to break up the fish.
Serve with plain boiled rice.
Goan Goan Goan Fish Curry
Fish and Butter Bean Curry
Prawn & Pineapple Curry
Easy Thai Green Curry Paste