Goan Fish Curry (Indian - Your Local Advertiser

Name: Goan Fish Curry (Indian - Your Local Advertiser
Total time: 35 min
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

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This famous Goan fish curry comes to you from Goa, a little pocket of Indian paradise that's all about the sun, surf, sand and excellent seafood!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yourlocaladvertiser.ie.

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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