Goan Fish Curry

12:59 am on 9 May 2006
Goan fish curry

Photo: Hari Ghotra

Ingredients

  • 1 tsp cayenne pepper
  • 1 tbsp paprika
  • ½ tsp ground turmeric
  • 4 garlic cloves, peeled and crushed
  • 2.5 cm piece of fresh ginger, peeled and grated
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 400 ml can coconut milk
  • ¾ tsp salt
  • 3 pieces of kokum (available in most Indian spice shops) or 1 tbsp tamarind paste
  • 500 gms fish, eg, tarakihi

Method

Combine cayenne pepper, paprika, turmeric, garlic and ginger with 300 ml of water in a bowl. Grind the coriander and cumin seeds and add to the mixture.

Put the spice mixture into a pan and simmer on a medium to low heat for 10 minutes. When the sauce has reduced and thickened add the coconut milk, salt and kokum (or tamarind paste) and bring back to a simmer.

Add the fish. Continue to simmer, stirring occasionally, until just cooked through (about five minutes).

Serve with basmati rice, a vegetable curry and poppadams. Don’t eat the kokum!
 

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