Goan Fish Curry
Dinners, International
Ingredients
CURRY PASTE:
2 1/2 T. paprika
1 tbsp coriander
2 tsp. cumin
1 tsp. turmeric
1/2 tsp. fenugreek powder
3/8 tsp. ground cloves
6 cloves garlic
1/2 T. ginger
2 T. tamarind puree (*1)
1/2 onion, chopped
8 tbsp water
CURRY:
3 T. vegetable oil
1/4 tsp. Mustard powder
1/2 onion, thinly sliced
5 T. tomato paste
1 cup water
14oz coconut milk
1 1/4 tsp. kosher salt
1 1/2 tsp. sugar
1/4 tsp. chilli powder
1 tomato, cut into 8 wedges then 1" chunks (*2)
2 lbs. firm-fleshed white fish like tilapia, snapper, cod, or halibut (*3)
Basmati rice
Naan
Directions
Have everything ready before you start.
Place Curry Paste ingredients in a shake maker or processor and blitz on high until pureed.
Heat your pan with the oil on medium heat. Add the onion and cook until edges start to brown. Turn the heat down.
From this point on, keep your pot just at a low simmer.
Add curry paste. Stir and cook for 2 minutes.
Add tomato paste and cook for 2 minutes.
Add the water, mustard powder, sugar, salt and chili powder. Stir and cook for 2 minutes.
Add coconut milk. Stir and simmer for 2 minutes.
Add the wedged tomato. Cook until thickened.
Add fish, stir, and cook 5-7 minutes or until fish easily flakes.
Serve over basmati rice with naan.
Notes
*1 You can substitute 1 T. Ketchup + 1 T. Vinegar for the tamarind.
*2 If you only have small tomatoes, just halve them and estimate the equivalent amount.
*3 It's okay if your fish is frozen, just know it will take extra time.