If you like your curries spicy, creamy and with a slightly sour kick, then Goan curries are for you! This one is laced with fragrant spices, is lovely and rich thanks to the coconut milk, and has a tangy touch from the tamarind and tomato. All in all, it’s sure to be a hit with the family. Be sure to use a firm white fish, such as snapper, barramundi, ling or basa, so that it holds its shape once cooked.
Ingredients
- 1 tbsp vegetable oil
- 400ml can coconut milk
- 400g can tomato puree
- 1 tbsp brown sugar or grated palm sugar
- 1 tbsp tamarind puree
- 1kg firm boneless and skinless white fish fillets, cut into 3cm pieces
- 1 large tomato, cut into wedges
- Steamed rice, to serve
- Sliced green chilli, to serve
Curry paste
- 1 tbsp ground coriander
- 3 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground clove
- ¼ tsp chilli powder (optional)
- 1 red onion, chopped
- 4 garlic cloves, quartered
- 4cm piece ginger, chopped
Method
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Step 1To make curry paste, place all ingredients in a small food processor and process until a paste forms, adding a few tablespoons of water, if needed.
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Step 2Heat oil in a large deep frying pan over medium heat. Add curry paste and cook, stirring, for 2-3 minutes or until fragrant and paste thickens slightly. Add coconut milk, tomato puree, sugar and tamarind, then bring to a simmer. Reduce heat to medium-low and simmer, uncovered, for 8-10 minutes or until mixture thickens.
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Step 3Add fish and half of the tomato, and cook for 3-4 minutes or until fish is just cooked through.
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Step 4Serve fish with rice topped with green chilli and remaining tomato.
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