Name: Goan fish curry
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup (35g) shredded coconut, toasted; 2 clove garlic, chopped; 3 fresh small red chillies, chopped; 2 teaspoon each coriander seeds and cumin seeds; 1/2 teaspoon ground turmeric; 1 tablespoon tamarind concentrate; 2 centimetre (10g) piece fresh ginger, grated; 2 (300g) medium brown onions, chopped coarsely; 1/2 cup (125ml) cold water; 2 tablespoon vegetable oil; 2 2 medium tomatoes (300g), chopped coarsely; 8 curry leaves; 1/2 cup cup (125ml) chicken stock; 2/3 cup (85g) coconut milk powder; 2/3 cup (160ml) boiling water; 1 kilogram (2 pounds) boneless white fish fillets, chopped; fresh coriander, to serve

Ingredients

1/2 cup (35g) shredded coconut, toasted

2 clove garlic, chopped

3 fresh small red chillies, chopped

2 teaspoon each coriander seeds and cumin seeds

1/2 teaspoon ground turmeric

1 tablespoon tamarind concentrate

2 centimetre (10g) piece fresh ginger, grated

2 (300g) medium brown onions, chopped coarsely

1/2 cup (125ml) cold water

2 tablespoon vegetable oil

2 2 medium tomatoes (300g), chopped coarsely

8 curry leaves

1/2 cup cup (125ml) chicken stock

2/3 cup (85g) coconut milk powder

2/3 cup (160ml) boiling water

1 kilogram (2 pounds) boneless white fish fillets, chopped

fresh coriander, to serve

Method

1.Blend or process coconut, garlic, chilli, seeds, turmeric, tamarind, ginger and half the onion with the cold water until pureed.

2.Heat oil in large saucepan; cook remaining onion, stirring, until browned lightly. Add coconut mixture to pan; cook, stirring, until fragrant.

3.Add tomato, leaves, stock and blended coconut milk powder and boiling water; simmer, uncovered, about 10 minutes or until sauce is thickened.

4.Add fish, simmer, covered, about 10 minutes or until fish is cooked through. Top with coriander.

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Ingredients

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