Goan fish curry

Summary Not available

  • sea bream (cut into thick steaks (see tip))
  • ground turmeric
  • pinch salt
  • frozen coconut (grated)
  • 1 tsp ground turmeric
  • root ginger (peeled and roughly chopped)
  • 1 tsp chilli powder
  • 2 chillies
  • 3 tbsp vegetable oil
  • 90g/3¼oz onion (finely chopped (approx. 1 small onion))
  • 1 tsp sugar
  • coconut milk
  • 1 tsp tamarind paste
  • black pepper
  • fresh coriander (to garnish)
  1. Place the fish on a plate and sprinkle with the turmeric and salt

  2. Mix well and set aside

  3. For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste

  4. To make the curry, heat the oil in a large saucepan over a medium heat

  5. Add the onions and fry for 10–12 minutes until softened and coloured slightly

  6. Stir well and add the paste

  7. Fry for 3–4 minutes until the paste dries out

  8. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar

  9. Stir well and add the fish to the pan

  10. Give the saucepan a swirl so you don’t break the fish steaks

  11. Turn the heat to low and simmer with the lid on for 4 minutes

  12. Add the coconut milk and tamarind paste

  13. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked

  14. Garnish with coriander and serve with rice

No extra notes


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