Goan Fish Curry (Indian - Your Local Advertiser

Ingredients

• 2 ½ tbsp Kashmiri chilli powder (Note 1)
• 1 tbsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• ½ tsp fenugreek powder (Note 2)
• ⅜ tsp ground cloves
• 6 cloves garlic (minced)
• 1 tbsp fresh ginger (finely grated)
• 2 tbsp tamarind puree (Note 3)
• ½ red onion (chopped)
• 6 tbsp water (plus more, as needed)
• 3 tbsp vegetable oil
• ½ tsp black mustard seeds (Note 4)
• ½ red onion (cut in half again (like a quartered orange) and thinly sliced)
• 1 tbsp tomato paste
• ⅔ cup canned tomato pulp/polp (Mutti, OR tomato passata or crushed tomato, Note 5))
• ⅔ cup water
• 400 ML coconut milk (full fat (Note 6))
• 1 ¼ tsp salt (cooking/kosher (or 3/4 tsp fine table salt))
• 1 ½ tsp sugar
• ¼ tsp chilli 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 g fleshed white fish (cut into 3cm / 1.25" cubes (Note 9))
• ¼ cup fresh coriander/cilantro leaves
• ▢ Finely sliced green chillies (optional)
• ▢ Basmati rice