Anjum Anand's Goan fish curry
This has depth and sweetness from the onion and coconut
Ingredients (Serves 4)
Heat the mustard seeds in oil until they pop, add the onion and cinnamon then cook until golden. Blend the ginger, garlic, chillies and 50ml/2fl oz of the water to a paste. Add this 50ml/2fl oz of the water to a paste. Add this and the powdered spices to the cooked onions. Cook until reduced, then fry over a low heat for 2 minutes. Add the tomatoes and 100ml/4fl oz of the water, cook until completely reduced then fry the paste for 4-5 minutes.
Stir in the coconut milk and the remaining water then simmer for 5 minutes. Add the fish and cook for around 4-5 minutes until done. Adjust the seasoning, then serve.
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 small onion, peeled and chopped
- 2.5cm/1in piece of cinnamon stick
- 15g/ 1/2oz fresh ginger, peeled
- 7 large cloves garlic, peeled
- 300ml/1/2pt water
- 1-3 mild dried red chillies
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 2 medium tomatoes, puréed
- 400ml/14fl oz coconut milk
- 450g/1lb firm white fish fillets, cubed
- Salt and lots of freshly ground black pepper
Heat the mustard seeds in oil until they pop, add the onion and cinnamon then cook until golden. Blend the ginger, garlic, chillies and 50ml/2fl oz of the water to a paste. Add this 50ml/2fl oz of the water to a paste. Add this and the powdered spices to the cooked onions. Cook until reduced, then fry over a low heat for 2 minutes. Add the tomatoes and 100ml/4fl oz of the water, cook until completely reduced then fry the paste for 4-5 minutes.
Stir in the coconut milk and the remaining water then simmer for 5 minutes. Add the fish and cook for around 4-5 minutes until done. Adjust the seasoning, then serve.
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