Goan Fish Curry

Photo: flickr user ramkrsna

Ingredients

50 grams Dried tamarind, chopped (and 150ml (¼pint) boili

2 1/2 Cm, (1inch) piece of fresh root ginger, peeled and grated

1/2 teaspoon Freshly ground black pepper

1/2 teaspoon Ground turmeric

A pinch of salt

1 Onion, chopped

75 grams Creamed coconut, grated (3oz)

375 grams Coley or cod fillets, skined and cut into large chunks or strips (12oz)

If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.

Strain through a sieve, pressing through as much of the tamarind pulp as possible.

Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.

Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.

Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.

4.0 servings

Wednesday, December 9, 2009 - 10:11pm

Anonymous