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Goan Fish Curry (Indian)
Ingredients
- CURRY PASTE:
- ▢ 2 1/2 tbsp Kashmiri chilli powder (Note 1)
- ▢ 1 tbsp coriander
- ▢ 2 tsp cumin
- ▢ 1 tsp turmeric
- ▢ 1/2 tsp fenugreek powder (Note 2)
- ▢ 3/8 tsp ground cloves
- ▢ 6 cloves garlic , minced
- ▢ 1 tbsp fresh ginger , finely grated
- ▢ 2 tbsp tamarind puree (Note 3)
- ▢ 1/2 red onion , chopped
- ▢ 6 tbsp water (plus more, as needed)
- CURRY:
- ▢ 3 tbsp vegetable oil
- ▢ 1/2 tsp black mustard seeds (Note 4)
- ▢ 1/2 red onion , cut in half again (like a quartered orange) and thinly sliced
- ▢ 1 tbsp tomato paste
- ▢ 2/3 cup canned tomato pulp/polp (Mutti), OR tomato passata or crushed tomato, Note 5)
- ▢ 2/3 cup water
- ▢ 400ml/ 14oz coconut milk , full fat (Note 6)
- ▢ 1 1/4 tsp salt , cooking/kosher (or 3/4 tsp fine table salt)
- ▢ 1 1/2 tsp sugar
- ▢ 1/4 tsp chilli powder (pure chilli, not US Chili Powder which is a mix, Note 7)
- ▢ 2 long green chillies , cut into half lengthwise and deseeded, optional (Note 8)
- ▢ 1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks
- ▢ 600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes (Note 9)
- GARNISHES / SERVING:
- ▢ 1/4 cup fresh coriander/cilantro leaves
- ▢ Finely sliced green chillies ,
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