This light and spicy Goan fish curry from Diana Henry's amazing book, Simple, is a real winner in our house. Quick and easy to make and, in our opinion, a much tastier alternative to a weekend takeaway. We'd highly recommend giving it a try...
Serves 4
Cooking Time: 25 minutes
Ingredients
4 tsp coriander seeds
1 tsp cumin seeds
4 dried red Kashmiri chillies
2cm root ginger, peeled and finely grated
4 garlic cloves, crushed
1 tsp ground turmeric
2 tbsp sunflower or rapeseed oil
1 onion, finely chopped
1 large plum tomato, finely chopped
400ml tin coconut milk
1 tbsp soft light brown sugar
2 tsp tamarind paste
1 green chilli, deseeded and finely sliced
500g firm white fish fillets, skinned, cut into 3cm chunks
2 tbsp coriander leaves, chopped
Thyme sprigs or chives, chopped to garnish
Lemon zest strips to garnish
Method
1. Toast the coriander, cumin seeds and dried chillies in a dry frying pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.
2. Heat the oil in a saute pan over a medium heat and fry the onion until soft and golden. Stir in the spice mix. Cook for a couple of minutes, then add the tomato and cook until soft.
3. Add the coconut milk, sugar, tamarind and green chilli and bring to just under the boil. Immediately reduce the heat and simmer for about 5 minutes, until slightly thickened. Taste for seasoning.
4. Season the fish all over, then add it to sauce and simmer for about 4 minutes until cooked through.
5. Add the coriander leaves and serve with rice, garnishing with the chopped thyme/chives and lemon zest strips.
