Goan Fish Curry with Coconut and Tamarind

• 2 tbsp Coconut oil
• 1 tsp Cumin seeds
• 1 medium Yellow onion
• 1 medium Green chili pepper
• 20 g Ginger root
• 3 cloves Garlic
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 medium Tomato, ripe
• 2 tsp Tamarind paste
• 400 ml Coconut milk
• 200 ml Water
• 1 tsp Fine sea salt
• 450 g White fish fillet, skinless
• 15 g Fresh coriander

1. Prepare the aromatics: finely chop the onion, slit the green chilli, grate the ginger, and finely chop the garlic. Roughly chop the tomatoes. Cut the fish into large chunks so it stays intact in the curry.
2. Heat the coconut oil in a saucepan over medium heat. Add the cumin seeds and cook for 30 to 45 seconds until fragrant. Stir in the onion with a pinch of the salt and cook for 6 to 8 minutes until softened and lightly golden.
3. Add the green chilli, ginger and garlic and cook for 1 minute, stirring. Add the ground coriander and ground turmeric and cook for 30 seconds to toast the spices. Tip in the tomatoes and cook for 5 to 7 minutes until broken down and jammy.
4. Stir in the tamarind paste, coconut milk and water, then bring to a gentle simmer. Cook for 5 minutes so the flavours meld, then taste and season with the remaining salt. Keep the heat low so the coconut milk does not boil hard.
5. Slide in the fish and gently spoon the sauce over it. Poach at a bare simmer for 4 to 6 minutes, turning once, until the fish is opaque and flakes easily. Take off the heat and rest for 2 minutes.
6. Roughly chop the fresh coriander and stir most of it through the curry. Serve hot, scattered with the remaining coriander.

Made this recipe? Rate it — a comment is optional.