Goan Fish Curry Recipe

Ingredients

  • 1/2 onion
  • 1 green chilli (optional)
  • 3 cloves garlic
  • 1 inch piece of ginger
  • 2 heaped tsp Goan Curry Powder
  • 1 tbsp tomato puree
  • 200ml water
  • 200ml coconut milk
  • 1 tsp tamarind paste or a squeeze of lemon
  • 1/2-1 tsp brown sugar/jaggery, to taste
  • Salt, to taste
  • Coconut oil or neutral oil 

Method

  • For best results, make the curry sauce a few hours or even the night before you intend to eat it.
  • Start by preparing all of the ingredients. Finely dice the onion, grate the garlic and ginger and if you like your curry extra spicy, chop 1 green chilli.
  • Heat up 2 tbsp of coconut oil or any neutral oil in a saucepan and put your onions (and chilli if you are using it) into the pan with a pinch of salt. Turn the heat down to a low to medium heat and gently cook the onion for 5 minutes, stirring frequently. Add the garlic and ginger and stir for 30 seconds. Add the spice blend and tomato puree and stir for another 30 seconds. Add a splash of water to the pan to stop the spices from burning and stir.
  • Add 200ml of recently boiled water and stir so that everything is combined together. Bring the liquid up to boil and simmer on a medium heat for 5 minutes. Add the coconut milk to the sauce and stir. Simmer for 5 minutes and then adjust the seasoning. Add salt and tamarind or lemon and finally add a touch of brown sugar or jaggery to suit your tastebuds.
  • For best results, blend the sauce in a blender or with a stick blender so that it is all one smooth consistent texture. Taste again for any adjustments to the seasoning.
  • At this stage, you can leave the sauce to cool and then put in the fridge and reheat later for the best results. If you are doing this, when reheating, simply bring up to a simmer then continue.
  • Once the sauce is simmering, simply add your fish or prawns to the sauce and poach as per their cooking time. You can use any fish, for example cod, haddock, mackerel, salmon, trout, kingfish or any type of prawns.
  • To make this recipe vegetarian or vegan, simply replace the fish/prawns with your ingredient of choice for example chickpeas.