Goan Fish Curry

A dish that's light, spicy, healthy and full of flavour.

Ingredients:

Diced Fresh Monk Fish/Haddock/Bream or Tiger Prawns

Olive Oil

1 Onion

1 or 2 long Green Chillies

2 Garlic Cloves

Fresh Ginger

2 tbsp Ground Cumin

2 tbsp of Ground Turmeric

2 tsp Garam Masala

2 tsp of Ground Turmeric

2 tsp of Ground Coriander

2 Cardamom Pods

2 Bay Leaves

400g plum tomatoes

2 tbsp on tomato puree

6 tbsp of Vegetable Stock

150 ml Coconut Milk

Juice of half a lime

Generous bunch of fresh coriander or parsley

2 Handfuls of Basmati Rice

Method:

In a large wok or pan, pour 5 to 6 tablespoons of olive oil. Gently fry the diced onion on a low-medium heat until it is soft and golden. Toss in the chilli, garlic, ginger, ground spices, the bay leaves, the open cardamom pods and a few leaves of the fresh coriander. Mix thoroughly to ensure of the onion is coated. Remaining on a low heat, allow all the spices to infuse together. Add a little more oil or a few tablespoons of water if it becomes a little dry.

After approximately 12 minutes, slowly pour in the vegetable stock, the finely chopped plum tomatoes and tomato puree and stir well. Allow to simmer for approximately 5 minutes then pour in the cocunut milk. Turn up the heat slightly and bring the entire mixture to a gentle boil.

Once it is simmering and bubbling nicely, add your fish. You may wish to sear the pieces of fish gently in a separate pan before adding it to the sauce, depending on you choice, but make sure you do not overcook.

When the fish is fully coated in the sauce, allow to cook thorougly on a medium heat for a further 10-15 minutes. After 10 or so minutes break one of the pieces and see if it is soft and flaky. If it is still slightly tricky to cut with a table knife, continue to heat for a few more minutes.

Once ready, squeeze lots of lime juice and scatter plenty of fresh coriander or parsley over the dish. Serve with lots of fluffy white rice or naan bread if you prefer.

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