Goan Fish Curry

Ingredients

50 grams Dried tamarind, chopped (and 150ml (┬╝pint) boili
1 teaspoon Ground coriander
1 teaspoon Ground cumin
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
1 tablespoon Vegetable oil
75 grams Creamed coconut, grated (3oz)
375 grams Coley or cod fillets, skined and cut into large chunks or strips (12oz)

Preparation

1
If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.
2
Strain through a sieve, pressing through as much of the tamarind pulp as possible.
3
Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.
4
Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.
5
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.

 



Tags:

Yield:

4.0 servings

Added:

Wednesday, December 9, 2009 - 10:11pm

Creator:

Anonymous

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