Goan Fish Curry
By not-recognized
Published on 25 April 2022
A delicious Goan fish curry which can be made ahead and frozen for a quick, convenient and tasy weeknight dinner.Time and servings
35 minsTotal time
2Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 500 g of white fish fillet chunks
- 50 ml of sunflower oil
- 0.5 tsp of turmeric powder
- 0.5 medium onion, sliced
- 1 tomato, chopped
- 125 ml of canned coconut milk
- 2 green chillies, split open
- 1 tbsp of fresh coriander, chopped
- 3 red finger chillies, seeded and roughly chopped
- 1 tbsp of ground coriander
- 1 tsp of ground cumin
- 2 garlic cloves, roughly chopped
- 3 cm of root ginger, grated
- 1 tsp of tamarind paste
Method
Step 1
For the curry paste, blend all the following ingredients (3 red finger chillies, 1/2 the coriander, cumin, turmeric, garlic, ginger and tamarind) in a food processor until smooth, or you could use a pestle and mortar. What you want is a nice smooth paste/puree.Step 2
Cut fillets into halves (chunky pieces), season the fish chunks well with salt and pepper. Heat the oil in a deep frying pan, add the onion and fry for about 5 minutes, until richly golden, put the chilli in and stir, then add the curry paste, 1/2 the coriander, add a little more oil.Step 3
Stir in the tomatoes and fry for 1 minute, add the coconut milk, season a little.Step 4
Add the fish to the pan, cover and simmer gently over a medium heat for about 5-6 minutes, turning the fish over half-way through.Step 5
Add the remaining coriander and season again.Step 6
Serve with boiled rice and naan bread.