Logo Soul Spices Kitchen
  • About Me
  • Courses
  • Shop
  • Ayurveda
  • Blog
  • Collaborations
  • Contact
  • ES
  • EN

Apr 04 2018

Recipe for Goan-Inspired Fish Curry with Tamarind and Coconut

You can freeze this curry in batches, and on gloomy days when you just don’t feel like cooking, pull it out of the freezer for some instant sunshine!

Ingredients for 4 persons:

  • 4 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 4 dry, red Kashmir chillies
  • 2 cm ginger, peeled and grated
  • 4 garlic cloves, peeled and ground
  • 1 tbsp turmeric powder
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 large tomato, finely chopped
  • 400 ml coconut milk
  • 1 tbsp palm sugar (or brown)
  • 2 tbsp tamarind paste
  • 1/2 or 1 green chilli, de-seeded and finely cut
  • 500 g white fish fillets, skinless and cut into 3 cm pieces
  • 2 tbsp chopped, fresh coriander

Instructions:

  1. Toast the coriander seeds, cumin seeds and dry chillies in a pan for about 1 minute. Grind in a spice grinder or my hand in a pestle and mortar, and then add the ginger, garlic, turmeric and 1 tbsp salt.
  2. Heat the oil in a pan over medium heat, add the onion and fry until golden.
  3. Shake the spice mix over the onion, cook and stir for 2 minutes, and finally add the tomato. Continue to cook until all juices are evaporated.
  4. Add the coconut milk, sugar, tamarind and green chilli and bring to the boil. Lower the heat, and simmer for about 5 minutes, until the sauce has thickened slightly. Taste and season.
  5. Season the fish, add it to the sauce and simmer on a low heat for about 10 minutes, until the fish is cooked through. Taste again to check salt levels and correct if necessary.
  6. Add the fresh coriander, and serve with Basmati rice or chapatis.

Written by Anjalina Chugani · Categorized: My Diary

Comments

  1. dannie says

    21st June 2018 at 9:02am

    the curry looks great,I would partake this dish with baked bread for lunch.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

info@anjalinachugani.com

+34 678 492 544

Mon - Fri 9:00 - 17:00

© Copyright 2021 Soul Spices Kitchen ~ All rights reserved | Photos are credit to @bluestudio.es and @barcelonafoodexperience | Legal Notices | Cookie Policy | Designed by Gorgeous Geek
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
  • ES
  • EN