Goan Fish Curry

Prep time 10 mins | Cooking time 30 mins

Serves four

INGREDIENTS

  • 2 tsp brown sugar

  • 2 tsp chilli flakes

  • 3 garlic cloves

  • 1 tsp grated fresh ginger

  • 1 brown onion, peeled and finely chopped

  • vegetable oil, for frying

  • 140g tomato purée

  • 400ml canned coconut milk

  • 25ml white wine vinegar

  • a pinch of salt

  • 6 red chillies, thinly sliced

  • 400g firm white fish (such as plaice or pollock), chopped into bite-sized pieces

  • 8 large uncooked prawns, shells on

  • 1⁄2 tsp mustard seeds

  • a small handful of dried curry leaves

  • boiled rice, to serve

For the masala spice blend

  • 1 tsp whole cloves

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 3 black peppercorns

  • 1⁄2 tsp ground turmeric

  • 1⁄2 star anise

METHOD

1. Begin by making the masala spice blend.

2. Preheat a frying pan over a medium heat. Put all of the spices in the dry pan and gently stir until they are strongly aromatic and starting to brown.

3. Take off the heat and, using a pestle and mortar, grind the spices to a fine powder.

4. Add the sugar, chill flakes, garlic, ginger and onion to the ground spices and mash together with the pestle in the mortar.

5. Pour a little oil in a deep saucepan set over a medium heat. Add the spice mixture with the tomato purée and cook until hot and bubbling. Slowly add the coconut milk and simmer for a couple of minutes – the mixture should be quite wet, like single cream; add a little water to thin it out if needed. Stir in the vinegar, taste and season with a little salt.

6. Add the sliced fresh chilli then the fish pieces and prawns. Cook until the prawns are cooked through and pink in colour.

7. In the pan you used to warm the spices, quickly fry the mustard seeds and curry leaves with a little vegetable oil until the mustard seeds start to pop in the heat. Scatter over the curry and serve with boiled rice.

Recipe taken from Fish by Mat Follas