Goan fish curry

Recipe from: 23 March 2012
Goan fish curry

Ingredients 15
Servings 2
Time 00:30

Ingredients

  • 2
    tsp
    oil
  • 1/2
    a fresh coconut- grated
  • 1
    tsp
    coriander seeds
  • 1
    tsp
    cumin seeds
  • 4
    cloves
  • 1
    stick cinnamon
  • 2
    tsp
    grated ginger
  • 2
    tsp
    grated garlic
  • 1
    small onion- finely chopped
  • 1
    tsp
    turmeric powder
  • 1-2
    tsp
    chilli powder
  • 2
    green chillies- finely chopped
  • 1
    cup
    tomato- boiled and blended to a paste
  • 1
    cup
    onion- boiled and blended to a paste
  • 300
    g
    firm fish- king fish,cod, hake, marlon, tuna
 

Method

00:40
 
To make the spice (masala) paste:
Heat oil in a wok and fry coriander and cumin seeds for 30 seconds before adding the coconut, cinnamon, cloves, ginger, garlic, onion, tumeric and chilli powder.

Fry for about 3 minutes or until it becomes fragrant and a light brown colour.

Let the mix cool for a few minutes before transferring to a blender- mix into a puree / paste. Set aside for use later.

For the sauce:
Heat oil in a wok until hot. Add the chillies and fry for about 1 minute.

Add the tomato and onion pastes and cook until the onion turns brown and the oil starts separating from the sauce.

Add the spice (masala) paste to the sauce and stir regularly for 10 minutes. The oil should separate from the sauce while all the ingredients mix together well.

Add the fish and cover it with the sauce. Leave to cook for 5 minutes with the lid on and a further 5 minutes with the lid off.

Serve with basmati, pilau rice, chapatti or naan bread.


Reprinted with permission of Damian Ettish.
 

Read more on: boil  |  fish
 

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