we are rather partial to a Goan fish curry…I think one is on the menu for tomorrow evening.
* 2 tbsp vegetable oil
* 1 tsp mustard seeds
* 1 small onion, peeled and chopped
* 2.5cm piece of cinnamon stick
* 10g fresh ginger, peeled
* 7 large cloves of garlic, peeled
* 1-3 mild dried red chillies
* 1 tsp ground cumin
* 2 tsp ground coriander
* ½ tsp turmeric
* ½ tsp garam masala
* 2 medium tomatoes, puréed
* 400ml coconut milk
* 450g firm white fish fillets, cut into large cubes
* Salt, to taste, and lots of freshly ground black pepper
1. Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes.
2. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.
3. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
4. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes.
5. Taste and adjust the seasoning, then serve.
