Monday, 20 August 2012

Goan Fish Curry.

One of the advantages of working as a lodge cook in Scotland is you do get some fantastic kitchen sink views. This is a photo of one that I think is hard to beat. The disadvantages include your kitchens looking like this! Having said that this particular kitchen might be basic but at least the oven is consistently hot which is a rare treat.

I am afraid I must again apologise for another not great photo, this dish doesn't hold very well and there weren't any left overs for me to stage a more artistic photo with. This is more of an aromatic curry that a hot one. I always make it with cod loins but you could use monk fish or some prawns as well if you have them. I tend to serve this as a main course but you could probably serve it in smaller porions as a starter.

1 onion finely chopped
1 tsp mustard seeds
A lump of fresh ginger
1 1/2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
4 garlic cloves crushed
2 red chilies
2 tsp tamarind paste
2 tomatoes roughly chopped
400ml coconut milk
500g white fish cut in large chunks
Handful of fresh coriander

Soft the onion with the mustard seeds over a medium heat. Add in the rest of the spices and cook for a couple of minutes to release the maximum flavour from the spices. Add in the coconut milk, tomatoes and 100ml of water bring to the boil, allow to simmer for 10 minutes or so until it has thickened slightly. The length of time needed will depend on your coconut milk if you are using low fat milk this will take longer as it is thiner than the full fat version. At this stage the curry can be left to sit until just before you wish to serve it. Add in the fish and bring to back up to a simmer it will only take about 3 minutes for the fish to cook, it should be translucent. Don't over cook the fish or it will simply fall apart and you will end up with a curried fish soup! Serve with a smattering of chopped fresh coriander

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