Goan fish curry
Goan curries are traditionally hot, sour and coconut rich. Our Goan fish curry, with a big hit of tamarind, ticks all the right boxes.
- 30 mins cooking
- Serves 6
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Ingredients
Goan fish curry
- 1/2 cup (35g) shredded coconut, toasted
- 2 clove garlic, chopped
- 3 fresh small red chillies, chopped
- 2 teaspoon each coriander seeds and cumin seeds
- 1/2 teaspoon ground turmeric
- 1 tablespoon tamarind concentrate
- 2 centimetre (10g) piece fresh ginger, grated
- 2 (300g) medium brown onions, chopped coarsely
- 1/2 cup (125ml) cold water
- 2 tablespoon vegetable oil
- 2 2 medium tomatoes (300g), chopped coarsely
- 8 curry leaves
- 1/2 cup cup (125ml) chicken stock
- 2/3 cup (85g) coconut milk powder
- 2/3 cup (160ml) boiling water
- 1 kilogram (2 pounds) boneless white fish fillets, chopped
- fresh coriander, to serve
Method
Goan fish curry
- 1Blend or process coconut, garlic, chilli, seeds, turmeric, tamarind, ginger and half the onion with the cold water until pureed.
- 2Heat oil in large saucepan; cook remaining onion, stirring, until browned lightly. Add coconut mixture to pan; cook, stirring, until fragrant.
- 3Add tomato, leaves, stock and blended coconut milk powder and boiling water; simmer, uncovered, about 10 minutes or until sauce is thickened.
- 4Add fish, simmer, covered, about 10 minutes or until fish is cooked through. Top with coriander.
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