Goan Fish Curry

Great Flavour and a hint of sweetness from the onion and coconut

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

2 tablespoon vegetable oil
1 teaspoon mustard seeds
1 small onion peeled and chopped
2.5cm piece of cinnamon stick
15g fresh ginger peeled
8 large cloves of garlic peeled
2 mild dried red chillies
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon Garam Masala
2 medium tomatoes pureed
450ml coconut milk
500g firm white fish fillets cut into large cubes
Salt to taste
Freshly ground black pepper to taste
Heat the vegetable oil in a large non-stick saucepan.
Add the mustard seeds and once they are popping turn the heat down and add the onion and cinnamon.
Cook the onion until golden around 8 minutes.
Meanwhile using a blender make a fine paste of the ginger garlic and chillies with 50ml water.
Add this to the cooked onions along with the powdered spices.
Cook until reduced then fry over a low heat for 2 minutes or until the oil is released.
Add the tomatoes and another 100ml water, cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
Stir in the coconut milk and 150ml water bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes.
Add the fish and cook until done around 4-5 minutes.
Taste and adjust the seasoning then serve.