Goan fish curry
With a tang from the tamarind and plenty spice, this Goan fish curry is easy to make & so packed with flavor.
Servings: 2 (or 3 smaller)
Calories: 534kcal
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Ingredients
For the spice paste/masala
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 - 3 cloves garlic
- 1 tablespoon chopped fresh ginger (1tbsp is approx a 1in/2.5cm piece)
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
For curry
- 1 tablespoon vegetable oil
- 2 green chilis
- 1 onion
- 1 tomato
- 1 lb haddock or use cod, pollock or other firm white fish
- 2 teaspoon tamarind concentrate
- 1 cup coconut milk
Instructions
- Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
- Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
- Finely dice the chilis and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
- Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
- Cut the fish into large bite-sized chunks.
- Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
- Serve over rice.
Video
Nutrition
Calories: 534kcal | Carbohydrates: 22g | Protein: 41g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 122mg | Sodium: 949mg | Potassium: 1208mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1110IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 5.9mg