Goan Fish Curry with Fragrant Rice

This is really tasty! Serve with naan - search the recipe on here!

Serves 6 
Prep: 20 mins 
Cooks 10 min

Ingredients

700g fish fillets cut into large chunks (cod)
Salt 
1 large red onion
4-5 large garlic cloves
1 inch piece ginger

1 whole green chilil

2 tbsp veg oil

1 tin tomatoes or passata

1 tsp red chilli powder

1 1/2 tsp turmeric powder

1 can coconut milk

1 tbsp tamarind

1 tbbsp soft brown sugar

For tempering

1 tbsp coconut oil

1 tsp mustard seeds

4-5 shallots or pearl onions (or an onion)

6-7 curry leaves

Rice

450g basmati

4 cardamon pods

2 star anise

 

Method

Boil kettle and just cover the rice. Bring to boil, adding the cardamon pods just cracked and the star anise. Cook according to packet timings. ;.

Wash fish and pat dry with kitchen r=/=oll. sprinkle with salt to season and set to one side

Blend red onion, ginger, garlic and green chilli to a paste.

Heat a wide flat bottomed pan adding veg oil and when hot the blended onion paste. Saute for a minute stirring

Add red chilli and tumeric powder and stir.

Add tomatoes and mix well, cooking out for a couple of mins. (blend if required for a smoother sauce).

Stire in coconut milk and tamarind. Season to taste.

Add the fish to the sauce and simmer for 7-10 mins turning occasionally to cook

For the tempering

In a small saucepan bring coconut oil to a simmer and add mustard seeds heating until they crackle. Add curry leaves and onions cooking until onions are transluscent.

To serve place rice on a dish followed by curry and spoon over the tempering. 

Enjoy!