Goan Fish Curry

A real crowd pleaser...

A curry house staple, the Goan fish curry is one of the world’s most popular dishes. A great one to do when cooking for friends.

2	brown onions, diced
2 fillets	fish, cut into strips
400g	tinned tomatoes
3 tbsps	tomato purée
800ml	coconut milk
3	garlic cloves, crushed
2	red chillies, sliced
	root ginger, thumb sized piece, grated
2 tbsps	vegetable oil
2 tsps	coriander seeds
2 tsps	cumin seeds
5 tsps	garam masala
3	cardamom pods, burst
1 tsp	turmeric
4	cloves
1	lime, quartered
	salt and pepper, to taste

In a large pan heat the vegetable oil over a medium heat and add the onions with a pinch of salt. Cook for ten minutes or until the onions have softened, stir throughout.
Next, add the garlic, ginger and chilli and cook for 2 minutes.
Now, add the ground spice mix, stirring through so that no dry parts remain and cook for 2 minutes, it may be necessary to reduce to a low heat at this point to prevent burning.
Add the tomatoes and cook for 5 minutes. Return to a medium heat.
Next, add the cardamom pods, cloves and coconut milk, stirring to ensure that there are no clumps, then leave with the lid on to reduce for around half an hour, stirring occasionally.
When the curry has reduced and cooked down to a consistency which you are happy with, add the strips of fish and cook for 2-3 minutes, then serve with a slice of lime.

Experiment with different types of fish and see if you can taste the difference.

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