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Raidis Estate

Raidis Estate
 
28 July 2021 | Raidis Estate, Raidis Recipes | Raidis Estate

Spicy fish curry

If you are looking for a bit of spice in your life to warm you up and to keep things interesting, you are going to love this spicy Goan fish curry.

 

Pairs with lockdowns lifting and friends, and lots of delicious wine (in moderation of course.)

 

What you’ll need:

 

Curry paste:

2 1/2 tbsp chilli powder 

1 tbsp coriander

2 tsp cumin

1 tsp turmeric

1/2 tsp fenugreek powder

3/8 tsp ground cloves

6 cloves garlic, minced

1 tbsp fresh ginger, finely grated

2 tbsp tamarind puree

1/2 red onion, chopped

6 tbsp water (plus more, as needed)

 

Curry:

3 tbsp vegetable oil

1/2 tsp black mustard seeds

1/2 red onion, cut in half again (like a quartered orange) and thinly sliced

1 tbsp tomato paste

2/3 cup canned tomato pulp

2/3 cup water

400ml coconut milk, full fat

1 1/4 tsp salt, cooking/kosher (or 3/4 tsp fine table salt)

1 1/2 tsp sugar

1/4 tsp chilli powder

2 long green chillies, cut into half lengthwise and deseeded

1 tomato, cut into 8 wedges then into 2.5cm chunks

600g firm-fleshed white fish, cut into 3cm cubes

 

Garnishes/serving:

1/4 cup fresh coriander

Finely sliced green chillies, optional

Basmati rice

 

Method:

 

Curry Paste:

Place Curry Paste ingredients in a tall jug then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

 

Curry:

Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds.

 

Sauté onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

 

Cook-off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.

 

Cook-off tomato: Turn heat up to medium-high. Add tomato paste and tomato pulp, cook for 2 minutes.

 

Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.

 

Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.

 

Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - the sauce should be thickened (not watery), it gets looser again when fish is added.

 

Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

 

Garnish & serve: Remove from stove and transfer to a serving bowl. Garnish with coriander and fresh green chillies if desired.

 

Serve with basmati rice!

 

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