Goan Fish Curry with Rice

Rice

• 300 g Basmati rice
• 1 ½ tsp Fine sea salt
• 600 ml Water

Curry

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Chili flakes
• 2 tbsp Vegetable oil
• 2 medium Tomato, ripe
• 1 ½ tbsp Tamarind paste
• 400 ml Coconut milk
• 250 ml Water
• 600 g White fish fillet, skinless
• 1 piece Lime
• 15 g Fresh coriander

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with the water and 1 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes to finish steaming.
2. Meanwhile, peel and roughly chop the onion, garlic and ginger. In a large pot, warm the vegetable oil over a medium heat, then add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, ginger, ground cumin, ground turmeric and chilli flakes for 1 minute until fragrant.
3. Roughly chop the tomatoes and add them to the pot. Cook for 4 to 5 minutes, stirring, until the tomatoes break down and the mixture looks jammy. Take off the heat and let it cool for 2 minutes so it blends smoothly.
4. Tip the spiced tomato mixture into a blender and add the coconut milk, tamarind paste and water. Blend until smooth, then pour back into the pot. Bring to a gentle simmer over a medium heat.
5. Cut the white fish into large bite-sized pieces and slide them into the simmering sauce. Cook gently for 6 to 8 minutes, turning once, until the fish is opaque and flakes easily. Taste and season with the remaining salt, then squeeze in some lime juice to brighten.
6. Finely chop the fresh coriander and stir most of it through the curry. Fluff the rice with a fork and serve alongside the curry. Finish with the remaining coriander and extra lime juice at the table.

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