Goan Fish Curry with Coconut

• 1 medium Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 1 piece Green chili pepper
• 1 ½ tbsp Coconut oil
• 2 tsp Coriander seeds
• 1 tsp Ground cumin
• ½ tsp Ground turmeric
• 2 medium Tomato, ripe
• 12 leaves Fresh curry leaf
• 2 tsp Tamarind paste
• 400 ml Coconut milk
• 200 ml Water
• 450 g White fish fillet, skinless
• 1 ¼ tsp Fine sea salt

1. Thinly slice the onion. Peel the garlic and ginger, then roughly chop them; slit the green chilli. Cut the fish into large chunks and season with 0.5 tsp of the fine sea salt.
2. Heat the coconut oil in a saucepan over medium heat. Add the coriander seeds and toast for 30 to 45 seconds until fragrant, then add the onion and cook for 6 to 8 minutes until softened and lightly golden.
3. Add the garlic, ginger and green chilli and cook for 1 minute. Stir in the ground cumin and ground turmeric for 30 seconds, then add the tomatoes and cook for 5 to 6 minutes until broken down and jammy.
4. Tip the mixture into a blender and blend until smooth, then return it to the pan. Add the curry leaves, tamarind paste, coconut milk, water and the remaining salt, and bring to a gentle simmer.
5. Slide in the fish and simmer gently for 6 to 8 minutes, turning once, until the fish is opaque and flakes easily. Rest off the heat for 2 minutes so the flavours settle, then serve hot.

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