Goan Fish Curry (Coconut & Tamarind) with Rice

Ingredients

For 4 portions

• 🐟 600g coley (raw, fillet)
• 🥥 400ml coconut milk, canned
• 🧅 1 medium onions
• 🍅 150g tomato
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🌿 2 Tsp chilli powder
• 🌿 2 Tsp coriander powder
• 🌿 1 Tsp cumin seeds
• 🪴 1 Tsp turmeric
• 🫛 20g tamarind
• 🌶️ 10g green chilli peppers
• 🧂 1.25 Tsp salt
• 🏺 2 Tbsp sunflower oil
• 🍚 300g basmati rice (dry)
• 🥤 750ml tap water

Method

1. Cut the fish into large 5 cm chunks, rub with the turmeric and ½ tsp of the salt and set aside for 15 minutes. Soak the tamarind in 100 ml warm water, then squeeze and strain, keeping the liquid.
2. Rice: rinse the rice until the water runs clear, put it in a pan with 450 ml of the water and a pinch of salt, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest, covered, for 5 minutes.
3. Masala paste: blend the chilli powder (use Kashmiri chilli for the colour), coriander powder, cumin seeds, garlic, ginger and half the coconut milk to a smooth paste.
4. Heat the oil in a wide pan over medium heat. Fry the finely chopped onion for 6–8 minutes until soft and light golden. Add the chopped tomato and cook for 3–4 minutes until it breaks down.
5. Add the masala paste and fry, stirring, for 3–4 minutes until it darkens slightly and the oil starts to separate.
6. Pour in the remaining coconut milk, the tamarind water, the remaining 200 ml water, the slit green chillies and the rest of the salt. Simmer gently for 5 minutes.
7. Slide in the fish in one layer. Simmer very gently for 6–8 minutes, shaking the pan rather than stirring so the fish doesn't break, until it flakes easily and is opaque all the way through.
8. Taste – it should be tangy, spicy and rich. Rest for 5 minutes and serve with the rice.