Goan fish curry

4 servings

Ingredients

Quantity Ingredient
50 grams Dried tamarind; chopped (and 150ml
; (1/4pint) boiling
; water) or 4
; tomatoes, skinned
; and chopped roughly
; (2oz)
2 Garlic cloves; crushed
1 teaspoon Ground coriander
1 teaspoon Ground cumin
2½ Cm; (1inch) piece of
; fresh root ginger,
; peeled and grated
½ teaspoon Freshly ground black pepper
½ teaspoon Ground turmeric
A pinch of salt
1 Onion; chopped
1 tablespoon Vegetable oil
75 grams Creamed coconut; grated (3oz)
375 grams Coley or cod fillets; skined and cut into
; large chunks or
; strips (12oz)

Directions

If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.

Strain through a sieve, pressing through as much of the tamarind pulp as possible.

Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.

Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.

Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.

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