Goan Fish Curry

Photo: Hari Ghotra

Ingredients

• 1 tsp cayenne pepper
• 1 tbsp paprika
• ½ tsp ground turmeric
• 4 garlic cloves, peeled and crushed
• 2.5 cm piece of fresh ginger, peeled and grated
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 400 ml can coconut milk
• ¾ tsp salt
• 3 pieces of kokum (available in most Indian spice shops) or 1 tbsp tamarind paste
• 500 gms fish, eg, tarakihi

Method

Combine cayenne pepper, paprika, turmeric, garlic and ginger with 300 ml of water in a bowl. Grind the coriander and cumin seeds and add to the mixture.

Put the spice mixture into a pan and simmer on a medium to low heat for 10 minutes. When the sauce has reduced and thickened add the coconut milk, salt and kokum (or tamarind paste) and bring back to a simmer.

Add the fish. Continue to simmer, stirring occasionally, until just cooked through (about five minutes).

Serve with basmati rice, a vegetable curry and poppadams. Don’t eat the kokum!