Goan fish curry

This recipe for Goan fish curry has to be one of the fastest and best delicious curries I have ever made. It has a hot, deep spicy flavor and can be prepared within half an hour.

On this time I used River Cobbler as my fixed white fish, which tasted excellent and stayed together when cooked – even if its origin is up for conversation, so you may want to use a more sustainable fish such as Pollack.

Ask your fishmonger for a fixed white fish and best the one which looks freshest.

Almost the main food of Goan along with rice, fish curry made in this style is tasty and spicy! Tuna tastes particularly good in Goan Fish Curry but you can also use any fish with fixed white flesh.

Ingredients

1. Vegetable oil
2. 1 teaspoon mustard seeds
3. 1 small onion, peeled and chopped
4. 2.5cm piece of cinnamon stick
5. 10g fresh ginger, peeled
6. 7 large cloves of garlic, peeled
7. 1-3 slight dried red peppers
8. 1 teaspoon ground cumin
9. 2 teaspoons ground coriander
10. Half teaspoon turmeric
11. Half teaspoon gram masala
12. 2 medium tomatoes, pureed
13. 400ml coconut milk
14. 450g fixed white fish fillets, slice into large cubes
15. Salt, to taste, and lots of freshly ground black pepper

How to make Goan fish curry

There are so many varieties of fish curries in Goan and this is one of the best popular ones. It brings everything a curry should – layers of flavor, depth, acerbity and a suggestion of sweetness from the onion and coconut. It is delicious and lovely and lends itself to a variability of seafood and not only fish – try making it with prawns, mussels, clams or squid, if you desire. I sometimes add green peppers at the end for that added pithiness and also for color, but you can leave them out. While on the subject of peppers, best Indian stores sell packets of dried red peppers from altered regions of India, each with an altered heat. Ask them for something slight – I often choose for peppers from Kashmir. If you know you can't take the heat, you can add some red pepper powder to taste just before the end of cooking or a slight paprika to impersonator that peachy-red color.

Heat the vegetable oil in a big non-stick saucepan. Add the mustard seeds and, once they are exploding, turn the heat down and add the onion and cinnamon. Cook the onion until golden, about 10 minutes.

Temporarily, using a blender, make a sufficient paste of the ginger, garlic and peppers with 50ml water. Add this to the cooked onions along with the powdered interests. Cook until reduced, then fry completed a low heat for 3 minutes or until the oil is released. Add the tomatoes and a different 100ml water; cook until completely abridged and fry the paste for 5 minutes or until the oil comes out on highest.

Mixing in the coconut milk and 150ml water, bring to a mild simmer and allow the flavors to marry and develop for 5 minutes. Add the fish and cook till done, around 4-5 minutes. Taste and adjust the interest, and then serve.