Curries is a great way to serve fish. This is a curry from Goa in India. I found the recipe in Anjum Anands cookbook New Indian.Indian food is finding it`s way into my home more and more. Specially with fish courses. A exciting journey in indian spices it is.
Gojan fish curry
4 servings
2 tbsp vegetable oil
1 tsp mustard seeds
1 small onion, finely chopped
1 inch cinnamon stick
1 tbsp fresh ginger
5 garlic cloves
2-3 mild dry red chili
1 tsp ground cumin
2 tsp ground coriander
1 tsp tumeric
1 tsp garam masala
1 tsp sea salt
2 medium tomatoes without skin, pureed
1 1/4 cup coconut milk
16 oz white fish, cut into large cubes
salt and ground pepper
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds, when popping turn down the heat
and add the onion and cinnamon. Cook until golden about 5 minutes.
Meanwhile in a blender mix garlic, ginger and chilies with 3 tbsp water into a paste.
Add the mixture to the onions, then add the ground spices. Cook until reduced about 2 min until oil releases.
Add the tomatoes, sea salt and 1/4 cup water and cook until completely reduced, 4-5 minutes.
Stir in coconut milk, bring to a gentle simmer and allow the flavours to blend together.
Season the fish with salt and pepper and add to the saucepan. Let simmer for 4-5 minutes until almost cooked through. Adjust the seasoning and serve with steamed basmati rice and a salad.
4 servings
2 tbsp vegetable oil
1 tsp mustard seeds
1 small onion, finely chopped
1 inch cinnamon stick
1 tbsp fresh ginger
5 garlic cloves
2-3 mild dry red chili
1 tsp ground cumin
2 tsp ground coriander
1 tsp tumeric
1 tsp garam masala
1 tsp sea salt
2 medium tomatoes without skin, pureed
1 1/4 cup coconut milk
16 oz white fish, cut into large cubes
salt and ground pepper
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds, when popping turn down the heat
and add the onion and cinnamon. Cook until golden about 5 minutes.
Meanwhile in a blender mix garlic, ginger and chilies with 3 tbsp water into a paste.
Add the mixture to the onions, then add the ground spices. Cook until reduced about 2 min until oil releases.
Add the tomatoes, sea salt and 1/4 cup water and cook until completely reduced, 4-5 minutes.
Stir in coconut milk, bring to a gentle simmer and allow the flavours to blend together.
Season the fish with salt and pepper and add to the saucepan. Let simmer for 4-5 minutes until almost cooked through. Adjust the seasoning and serve with steamed basmati rice and a salad.
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