Cooked - Goan Fish Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Goan Fish Curry

4.0

2 ½ tbsp Kashmiri chilli powder

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

½ tsp fenugreek powder

⅜ tsp ground cloves

6 cloves garlic, minced

1 tbsp fresh ginger, finely grated

2 tbsp tamarind puree

½ red onion, chopped

6 tbsp water (plus more, as needed)

3 tbsp vegetable oil

½ tsp black mustard seeds

½ red onion, cut in half again and thinly sliced

1 tbsp tomato paste

⅔ cup canned tomato pulp/polp

⅔ cup water

400ml/14oz coconut milk, full fat

1 ¼ tsp salt, cooking/kosher

1 ½ tsp sugar

¼ tsp chilli powder

2 long green chillies, cut into half lengthwise and deseeded, optional

1 tomato, cut into 8 wedges then into 2.5cm / 1" chunks

600g / 1.2 lb firm-fleshed white fish, cut into 3cm / 1.25" cubes

¼ cup fresh coriander/cilantro leaves

Finely sliced green chillies, optional

Basmati rice

Place Curry Paste ingredients in a tall jug or milkshake container then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds.
Add red onion and cook for 3 minutes until edges start to tinge with gold.
Add curry paste and cook for 3 minutes.
Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer.
Simmer for 2 minutes, add tomato and green chilli.
Simmer for another 3 minutes, stirring every now and then.
Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 33 weeks ago

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