Goan fish curry
World Table cookbook, ACP Books
Goan fish curry
INGREDIENTS
½ cup (35g) shredded coconut, toasted
2 cloves garlic, chopped
3 fresh small red chillies, chopped
2 teaspoons each coriander seeds and cumin seeds
½ teaspoon ground turmeric
1 tablespoon tamarind concentrate
2cm (¾-inch) piece fresh ginger (10g), grated
2 medium brown onions (300g), chopped coarsely
½ cup (125ml) cold water
2 tablespoons vegetable oil
2 medium tomatoes (300g), chopped coarsely
8 curry leaves
½ cup (125ml) chicken stock
2/3 cup (85g) coconut milk powder
2/3 cup (160ml) boiling water
1 kg (2 pounds) boneless white fish fillets, chopped
METHOD
Blend or process coconut, garlic, chilli, seeds, turmeric, tamarind, ginger and half the onion with the cold water until pureed.
Heat oil in large saucepan; cook remaining onion, stirring, until browned lightly. Add coconut mixture to pan; cook, stirring, until fragrant.
Add tomato, leaves, stock and blended coconut milk powder and boiling water; simmer, uncovered, about 10 minutes or until sauce is thickened.
Add fish, simmer, covered, about 10 minutes or until fish is cooked through.
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