Goan Fish Curry

Since most of us may have had our fill of meats for a while, with all the wonderful holiday feasts being consumed in humongous portions, we thought we'd offer a really tasty change of pace. It’s our own version of one of India's most popular dishes, the fish curry.  While this dish can be made with any variety of firm white fish, we chose the abundantly available cod. 

For four people you will need:

2 tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, crushed
2 medium tomatoes chopped
3 fresh red chillies, chopped and deseeded if you do not want too much heat.
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp turmeric
8 curry leaves
1 cup creamed coconut
1 cup water
3 tbsp tamarind paste
800gr firm fish fillets cut into 4 cm pieces
Fresh coriander or parsley to garnish

1. Heat the vegetable oil in a frying pan or wok over medium heat, add the onion and garlic and cook until golden. Add the tomatoes and cook for another two minutes.

2. In a pestle and mortar, or a small grinder, mix together the coriander and cumin. Add the turmeric and mix together, then add the spice mixture to the onions, along with the chopped chillies and curry leaves and cook for about two minutes.

3. Add the water and creamed coconut bring to the boil stirring all the time and then reduce the heat and simmer for about five minutes. Add the tamarind paste and cook, stirring for another one to two minutes.

4. Add the fish and simmer gently for about 10 to 15 minutes until the fish is cooked.  If the sauce is a little too thick add a bit more water. Season to taste.

5. Sprinkle with the chopped coriander and serve with rice or naan bread and dream of the sandy beaches of Goa. Or, at least read about them here.