Goan Fish Curry (Indian) | RecipeTin Eats
https://www.recipetineats.com/goan-fish-curry-indian/
DirectionsStep1Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.Step2Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!Step3Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.Step4Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.Step5Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.Step6Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.Step7Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.Step8Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flav…Step9Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.Step10Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!IngredientsIngredients2 ½ tablespoonsChilli Powder (Note 1)1 tablespoonCoriander2 teaspoonsCumin1 teaspoonTurmeric½ teaspoonFenugreek Powder (Note 2)0.38 teaspoonGround Cloves6 clovesGarlic (minced)1 tablespoonFresh Ginger (finely grated)2 tablespoonsTamarind Puree (Note 3)½ Red Onion (chopped)6 tablespoonsWater (plus more, as needed)3 tablespoonsVegetable Oil½ teaspoonBlack Mustard Seeds (Note 4)½ Red Onion (cut in half again, like a quartered orange, and thinly sliced)1 tablespoonTomato Paste⅔ cupPolp (canned tomato pulp/Mutti, OR tomato passata or crushed tomato, Note 5)⅔ cupWater400 14Oz Coconut Milk (ml/full fat, Note 6)1 ¼ teaspoonsSalt (cooking/kosher, or 3/4 fine table salt)1 ½ teaspoonsSugar¼ teaspoonChilli Powder (pure chilli, not US Chili Powder which is a mix, Note 7)2 Long Green Chillies (cut into half lengthwise and deseeded, optional, Note 8)1 Tomato (cut into 8 wedges then into 2.5cm/1" chunks)600 gramsFirm-Fleshed White Fish (cut into 3cm/1.25" cubes, Note 9)¼ cupCilantro Leaves (fresh coriander)add Green Chillies (finely sliced, optional)add Basmati RiceSee moreNutritionalNutritional484 Calories35 gTotal Fat75 mgCholesterol15 gCarbohydrate916 mgSodium34 gProteinFrom recipetineats.comRecipeDirectionsIngredients
DA: 38 PA: 63 MOZ Rank: 66
