Goan Fish Curry

Ingredients

CURRY PASTE:

• 2 1/2 tbsp Kashmiri chilli powder (Note 1)
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp fenugreek powder (Note 2)
• 3/8 tsp ground cloves
• 6 cloves garlic , minced
• 1 tbsp fresh ginger , finely grated
• 2 tbsp tamarind puree (Note 3)
• 1/2 red onion , chopped
• 6 tbsp water (plus more, as needed)

CURRY:

• 3 tbsp vegetable oil
• 1/2 tsp black mustard seeds (Note 4)
• 1/2 red onion , cut in half again (like a quartered orange) and thinly sliced
• 1 tbsp tomato paste
• 2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)
• 2/3 cup water
• 400ml/ 14oz coconut milk , full fat (Note 6)
• 1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)
• 1 1/2 tsp sugar
• 1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, Note 7)
• 2 long green chillies , cut into half lengthwise and deseeded, optional (Note 8)
• 1 tomato , cut into 8 wedges then into 2.5cm / 1″ chunks
• 600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25″ cubes (Note 9)

GARNISHES / SERVING:

• 1/4 cup fresh coriander/cilantro leaves
• Finely sliced green chillies , optional
• Basmati rice

Instructions

CURRY PASTE:

1. Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

CURRY:

1. Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds – careful, they might pop!
2. Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
3. Cook off curry paste: Add curry paste and cook for 3 minutes – to evaporate water, make spices bloom and cook garlic & ginger.
4. Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
5. Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it’s bubbling gently.
6. Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
7. Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then – sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
8. Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
9. Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!