Goan fish curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Dried tamarind; chopped (and 150ml |
| ; (1/4pint) boiling | ||
| ; water) or 4 | ||
| ; tomatoes, skinned | ||
| ; and chopped roughly | ||
| ; (2oz) | ||
| 2 | Garlic cloves; crushed | |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 2½ | Cm; (1inch) piece of | |
| ; fresh root ginger, | ||
| ; peeled and grated | ||
| ½ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Ground turmeric |
| A pinch of salt | ||
| 1 | Onion; chopped | |
| 1 | tablespoon | Vegetable oil |
| 75 | grams | Creamed coconut; grated (3oz) |
| 375 | grams | Coley or cod fillets; skined and cut into |
| ; large chunks or | ||
| ; strips (12oz) | ||
Directions
If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.
Strain through a sieve, pressing through as much of the tamarind pulp as possible.
Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.
Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.
Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.