GOAN FISH

Ingredients

For the spice paste/masala

• 2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 2 – 3 cloves garlic
• 1 tablespoon chopped fresh ginger (1tbsp is approx a 1in/2.5cm piece)
• ¼ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon turmeric

For curry

• 1 tablespoon vegetable oil
• 2 green chilis
• 1 onion
• 1 tomato
• 1 lb haddock or use cod, pollock or other firm white fish
• 2 teaspoon tamarind concentrate
• 1 cup coconut milk

Instructions

• Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
• Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
• Finely dice the chilis and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
• Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
• Cut the fish into large bite-sized chunks.
• Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
• Serve over rice.