Goan fish curry
A classic Goan Hooman curry that's cooked with turmeric, green chillies and creamy coconut milk. I have used sea bream for this recipe although any firm white fish is great.
Each serving provides 380 kcal, 30g protein, 5.5g carbohydrates (of which 4.5g sugars), 26g fat (of which 11.5g saturates), 3g fibre and 1.3g salt.
- 650g/1lb 7oz sea bream, monkfish, cod or haddock, cut into thick steaks (see tip)
- ¼ tsp ground turmeric
- pinch salt
For the paste
- 70g/2½oz fresh or frozen coconut, grated
- 1 tsp ground turmeric
- 5mm/¼in fresh root ginger, peeled and roughly chopped
- 1 tsp mild chilli powder
- 2 bird’s-eye chillies (use 1 if you prefer it less spicy)
For the curry
Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
For the paste, add all the ingredients to a blender or food processor along with 100ml/3½fl oz water and blend to a smooth paste.
To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml/3½fl oz water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.
Ideally the fish should be cut in steaks as the centre bone keeps the fish intact while cooking. A fishmonger can do that although the fish can be cut into bite-sized chunks if preferred.
Make sure to check the strength of the tamarind paste before adding. Add a little more than recommended if needed.