This is a recipe by Anjum Anand that I found in an old Sainsbury’s Magazine (October 2011 (!!!) to be precise). I loved it because it was quick, taking just 30 minutes, it packed some fantastic flavors and spices, and it was really light too. The original recipe is no longer available online but for more amazing Indian food do check Anjum Anand’s other recipes!
Goan Fish Curry
Serves 4 | Prep 10 minutes | Cook 20 minutes | Gluten-Free | Easy | Under 300 Kcal
Tip: to peel the tomato, put it in just boiled water for a few minutes first.
- 2 scant tsp cumin seeds;
- 4-7 long red dried chillies, seeds shaken out;
- 4 tsp coriander seeds;
- 3 tbsp vegetable oil;
- 1 small onion, finely chopped;
- 30g root ginger (peeled weight), cut into large chunks;
- 6 fat garlic cloves;
- 1 small tomato, peeled;
- 3/4 tsp turmeric
- 100ml coconut milk;
- 1 tsp tamarind paste (or to taste);
- 2-4 green chillies, whole but pierced;
- 600g firm white fish steaks or fillets, cut into large chunks (use halibut or monkfish);
- 4 tbsp coconut cream;
- 1 red chilli, finely sliced to decorate (optional)
First, make the spice mix. Using a spice grinder or small blender, grind the cumin seeds, dried chillies and coriander seeds to a fine powder.
Heat the oil in a wide nonstick saucepan. Add the onion and cook over a medium heat until golden.
Meanwhile, blend the ginger, garlic and tomato with a little water until smooth. Add to the onions and cook over a medium heat for 8-10 minutes until fragrant. Add the ground spices, turmeric and salt along with a small splash of water and cook for 2 minutes. Add the coconut milk and 300ml water, bring to a boil and simmer for a few minutes.
Add the tamarind paste, green chillies and fish, bring back to a boil and simmer gently until the fish is just cooked, it will take 3-6 minutes depending on the fish. Add the coconut cream and shake the pan to incorporate. Season to taste and serve scattered with red chillies and rice or naan bread.