Goan Fish Curry Recipe

Goan Fish Curry Recipe

1-1½ cups dried red chilies broken into small pieces

⅓ cup coriander seeds

¼ cup cumin seeds

¾ cup (180ml) white vinegar

1 tablespoon finely grated fresh ginger

1 tablespoon crushed garlic

2 teaspoons ground turmeric

½ cup vegetable oil and melted unsalted butter combined

500g yellow (brown) onions, about 3 medium, halved and sliced

2 large tomatoes, unpeeled, quartered

2 fresh green chilies, slit lengthwise

2½ cups (625ml) coconut milk

salt to taste

1kg white-fleshed fish fillets such as snapper, ling,

  cod or ocean perch

steamed basmati rice to serve

Method:

In a spice grinder, grind dried chilies, coriander seeds and cumin seeds to a powder.  Place in a bowl and combine with vinegar, ginger, garlic and turmeric to form a paste.  Set aside.  In a large karhai or wok, heat oil and butter mixture over medium-low heat.  Add onions and cook, uncovered, stirring often, until soft, about 10 minutes.  Add spice paste and cook, stirring, until fragrant, about 3 minutes.  Add tomatoes, green chilies and coconut milk and cook, uncovered, stirring often, until tomatoes soften, about 5 minutes.  Season with salt.  If fish fillets are large, cut into serving-sized pieces.  Add fish to sauce and cook, uncovered, until fish flakes when tested with a fork, about 5 minutes.  Serve hot with steamed rice.