Recipes
There are so many types of fish curries in Goa and this is one of the most popular. It delivers everything a curry should – flavour, depth, tartness and a hint of sweetness from the onion and coconut. Delicious and beautiful, it lends itself to a variety of seafood and not just fish – try with prawns, mussels, clams or squid. I sometimes add green chillies at the end for that added pungency and also for colour, but you can leave them out. 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. Meanwhile, with a blender, make a fine paste of the ginger, garlic and chillies in 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. 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. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning. Serve.
Ingredients to serve 4 By Anjum Anand Tablespoons vegetable oil 1 teaspoon 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 teaspoon ground cumin 2 teaspoons ground coriander Half a teaspoon turmeric Half a teaspoon garam masala 2 medium tomatoes, pureed 400ml coconut milk 450g firm white fish fillets, cut into large cubes Salt, to taste, and lots of freshly ground black pepper Borrowed from 'Anjum's New Indian' by Anjum Anand
Goan Fish Curry
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