Goan Fish Curry

This may sound a little strange… but where I live we actually have a mobile fish monger. So basically they drop around a leaflet advising you of the fish they have and prices etc and every couple of months they will give you a call and see what fish you want and how much. So my dad signed up for it and it’s an excellent service, much cheaper than the supermarkets and the fish is caught that morning and then transported around!
Anyway… because of this we ended up having a lot of fish in the freezer and so I wanted to do something different with it and to try a different style of curry, and so Goan it was!
I thought this was an excellent curry, I thought it might have been a bit spicy, but the flavours were brilliant and the fish was so tender and it was just lovely all round, and as an added bonus its ready in less than 30 minutes, a perfect midweek curry!

Serves 2 – ready in 30 minutes

Ingredients

• 2 tsp coriander seeds
  
• ½ tsp cumin seeds
  
• 1 dried red chilli
  
• olive oil
  
• 1 onion , halved and sliced
  
• a small piece root ginger , finely grated
  
• 2 garlic cloves , crushed
  
• ½ tsp turmeric
  
• 1 x 400ml tin coconut milk
  
• 1 tsp tamarind paste
  
• 1-2 green chillies , finely sliced
  
• 300g sustainable firm white fish such as haddock , Pollack or cod, cut into chunks
  
• steamed rice to serve

Now for the How To:

• Toast the seeds and dried red chilli, then grind in a pestle and mortar, or spice grinder.
  
• Heat a little oil in a pan and cook the onion with a big pinch of salt until soft and golden.
  
• Add the ginger, garlic, turmeric and ground spices and fry for 1 minute.
  
• Add the coconut, tamarind and green chillies and simmer for 5 minutes.
  
• Add the fish and cook for 3-4 minutes until just cooked. Serve with rice.

Give it a try and let me know what you think!
Next up is a Lemon Drizzle Cake!
Bye for Now! X