SIMPLE GOAN-STYLE FISH CURRY

This is a really simple, easy recipe and perfect for whipping up after a long day at work. It’s bursting with flavours that will get all your tastebuds tantalised – spicy, chilli, tangy and sweet – a beautifully aromatic concoction!

Ingredients

250-300g white fish fillets

1/4 tsp ground turmeric

Pinch of salt

1 tsp black mustard seeds

1x cinnamon stick

1/2 brown onion, diced finely

3 garlic cloves, sliced

1 inch piece of ginger, sliced

1 large dried red chilli

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/4 tsp ground birds eye red chilli (optional, but excellent for some extra heat!)

1 large ripe tomato, diced finely (or half a tin of chopped tomatoes, I recommend Mutti ‘Polpa’ brand)

Small handful of curry leaves

1/2 a tin of coconut milk

1 tsp tamarind paste (optional, or use 1-2 tsp of vinegar, preferably white)

1/2 tsp garam masala

Small handful of fresh coriander, chopped

Method

1- Marinate the fish with the 1/4 tsp ground turmeric and salt, set aside

2- In a blender blitz together the ginger, garlic and dried red chilli

2- In a frying pan, heat some oil and add the black mustard seeds and cinnamon to roast on a low to medium heat

3- Add the onion to the pan and allow to cook, in the meantime combine the ground spices to the garlic/ginger paste – the turmeric, ground coriander and ground cumin

4- Add the paste to the pan and allow to cook for a few minutes on a medium heat

5- Add the tomatoes and curry leaves, and stir through – keep on a low to medium heat

6- Once the sauce thickens and becomes more of a paste consistency, pour in the coconut milk, stir to combine and bring to a simmer on a low to medium heat;   if you are using the vinegar or tamarind paste, add that  in now

7- Slice the fish fillets into chunks then add to the pan once the coconut milk starts to simmer, and mix well; bring to a simmer again and allow fish to cook through – it shouldn’t take any longer than 5-7 minutes

8- Add the garam masala on top, gently stir through and garnish with the fresh coriander