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Goan fish curry
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by Mallika Basu
1 tbsp coriander seeds
1 tbsp cumin seeds
10 Kashmiri red chillies, stems removed, chillies broken
3 tbsp coconut oil
1 large onion, finely chopped
6 cloves garlic, grated
2.5cm piece ginger, peeled and grated
½ tsp ground turmeric
400ml can coconut milk
2 tsp tamarind paste
600g monkfish fillets, cut into chunks (from the fish counter)
½ x 28g pack coriander, chopped (optional)
Brown basmati rice, to serve
1. Place the coriander seeds, cumin seeds and chilli pieces in a small pan and dry roast over a medium heat for 2 minutes, shaking the pan gently until warm and fragrant.
2. Add the oil to a wok, frying pan or kadai and warm over a high heat. Once hot, stir in the onion and sauté for 10 minutes. Add the garlic and ginger and cook for 5 minutes more, until golden.
3. Meanwhile, blend the roasted spices to a fine powder using a spice grinder or pestle and mortar with a dash of water, until smooth. Add to the wok with the turmeric and a splash of hot water to prevent them from burning.
4. Stir for 1 minute, then pour in the coconut milk and bring to a rolling boil. Leave the curry to bubble for 10 minutes, thickening and darkening as it does so. You should see oil rising to the surface of the curry.
5. Mix in the tamarind paste and lower the heat to a high simmer. Drop in the monkfish chunks and cook for 5-7 minutes until white, firm, cooked through and opaque. Season to taste and serve with chopped coriander (if using) and freshly steamed brown basmati rice – a substitute for Goan red rice.
Typical values per serving:
This recipe was first published in May 2021.
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