Goan fish curry Recipe

                   Ingredients

CURRY PASTE:

2 1/2 tbsp Kashmiri chilli powder 

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

1/2 tsp fenugreek powder 

3/8 tsp ground cloves

6 cloves garlic , minced

1 tbsp fresh ginger , finely grated

2 tbsp tamarind puree 

1/2 red onion , chopped

6 tbsp water (plus more, as needed)

CURRY

3 tbsp vegetable oil

1/2 tsp black mustard seeds

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, 

2/3 cup water

400ml/ 14oz coconut milk , full fat 

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, 

2 long green chillies , cut into half lengthwise and deseeded, optional 

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 

GARNISHES / SERVING

1/4 cup fresh coriander/cilantro leaves

Finely sliced green chillies , optional

Basmati rice 

            CURRY PASTE:

• 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:

• 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!
  

• Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
  

• Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
  

• Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
  

• 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.
  

• Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
  

• 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!).
  

• Add fish:

•  Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
  

• Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with Pasmati rice !

Recipe Notes:

Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder - this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.