dried fish from every ocean

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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.