RECIPE OF THE MONTH

Goan Fish Curry (Goa)

This is one of the best tasting fish curries of India. The bright orangy-red colour adds visual appeal to this dish comes from the liberal use of turmeric and dried chillies. Frying turmeric with the tamarind deepens the colour.

The texture of this curry should be smooth and thin, which can be achieved by finely grinding the coconut and spices.

In Goa a flat fish called pomfret is used to make this dish. You can us salmon, cod, halibut, prawns or any firm fleshed white fish.

Serves 4-6

1000g (2.2lb) fish cut in pieces with or without bones

100g (4oz) Coconut fresh

2 to 3 okra (optional)

2 tablespoons oil

8 red chillies whole dried or fresh

3 green chillies slit lengthways

¾ teaspoon turmeric powder

1 ½ teaspoons of paprika

1 tomato pureed

2 onions, 1 thinly sliced, 1 chopped

Juice of ½ lime or lemon

1-½ teaspoons of chopped garlic

1-½ teaspoons of tamarind pulp

3 teaspoons of coriander seeds

1-teaspoon cumin seeds

Salt to taste

Mix lime juice, a pinch of salt and turmeric in a little water, and marinate the fish in this for 30 minutes. Then rinse off.

Soak red chillies in a cup of water for 15 minutes. Strain and reserve the water. Soak the tamarind in a cup of water also for 15 minutes. Strain and reserve water.

Blend the following in a food processor, coconut, chopped onion, garlic, coriander seed, cumin seed, paprika, red chillies, 1 teaspoon of tamarind pulp (remove any stones/pips first), turmeric. To help grind this to a fine paste add some of the chilli water reserved from the soaking.

Using shallow cooking pot heat the oil and fry the sliced onions to light brown. Time 6-7 minutes.

Add the paste made above, and sauté on medium heat for a further 6-7 minutes, add a little water is required.

Four cups of water should be added when you see the oil separating from the spices and forming globules on the surface. Now add the okra, green chillies, tomato and salt to taste and cook for a further 6 minutes.

Taste the sauce and see if it has slightly sour tang, you can add more tamarind water if your require it.

Add the fish and cook until done.

Garnish with freshly chopped coriander leaves. This curry can be stored refrigerated for a day.