Name: Goan fish curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 4 skinless seabass fillets cut into 8 large pieces; 1 tsp ground turmeric; 2 tbsp groundnut oil; 1 tsp brown mustard seeds; 1 dried red chilli; 1 onion grated; 1 tbsp finely grated ginger; 2 garlic cloves crushed; 2 tsp ground coriander; 1 tsp ground cumin; 2 ripe tomatoes chopped; 400g tin of coconut milk; 1 tbsp tamarind paste; steamed rice and coriander to serve

A fish curry with rice in a white serving bowl

4 skinless seabass fillets
cut into 8 large pieces
1 tsp ground turmeric
2 tbsp groundnut oil
1 tsp brown mustard seeds
1 dried red chilli
1 onion
grated
1 tbsp finely grated ginger
2 garlic cloves
crushed
2 tsp ground coriander
1 tsp ground cumin
2 ripe tomatoes
chopped
400g tin of coconut milk
1 tbsp tamarind paste
steamed rice and coriander
to serve

Method

step 1
Sprinkle the fish with half the turmeric and some salt. Heat the oil in a pan over a medium heat then add the mustard seeds and chilli. Once the seeds begin to pop add the onion and cook for 5 mins, then add the ginger and garlic, and cook for a few minutes until fragrant.
step 2
Stir in the ground coriander, cumin and the remaining turmeric, and cook for a couple of minutes. Add the tomatoes and cook for 2 mins then add the coconut milk and simmer for 10 mins. Stir in the tamarind and season to taste. Add the fish to the pan and cook gently for 4-5 mins or until just cooked. Serve with rice and coriander.