Sunday, 28 August 2016

Goan Fish Curry




Hello Dear Reader,

With lovely hubby being a great fisherman, fish is always plentiful in our house. We eat fish about one to two times a week which is not only good for us, it usually means I get the night off cooking, sweet! However, when it's a stronger tasting fish, we usually turn it into a curry, and that is my domain.

I am always on the look out for a new fish curry recipe and that is exactly what we tried on Friday night. It is a Goan fish curry and quite simple, delicious and full of flavour. It is from an old recipe book that we have had for probably ten years, one of those "bookclub" books that were often found in workplaces. Anyway, it has been a great little book, it is where my Thai fish cakes and smoked salmon pasta recipes comes from. The cook book is just called "Fish Food" and was published in 2003. I hope it is an authentic curry, even if it's not, it is still very delicious!

Ingredients for Goan Fish Curry
From top right- 2 tablespoons shredded coconut, 2 tablespoons tamarind puree, 1 tablespoon grated ginger, 4 to 8 small red chillies (depending on how hot you like it) 20 medium green prawns-peeled and deveined, 500 grams fish suitable for a curry, pinch of freshly grated nutmeg, 2 cinnamon quills, 2 cloves garlic-grated, 1/2 teaspoon turmeric, 1 large brown onion-finely chopped, 4 cardamom pods, 2 teaspoons mustard seeds, 1 teaspoon coriander, 2 cans of coconut milk. I forgot to put the cloves in the photo, you need 4 of them.



Lightly crush the cardamom pods until the pods split, then remove the seeds from the pods and put into a small fry pan with the coriander seeds. Dry fry until the seeds start to jump. 


Remove, then tip into a mortar and pestle and grind to a powder


Tip the mustard seeds into the same frying pan with the coconut and toast together until the seeds begin to pop and the coconut turns light golden brown, remove and set aside
Finely chop the onion, and chilli, grate the ginger and garlic on a microplane
Add onion to a medium hot pan and sauté for 5 minutes until it starts to soften


Add garlic, ginger, chilli, turmeric and nutmeg and cook for a further minute


Tip in the ground spices and sauté until fragrant
Then add the toasted coconut and mustard seed, the cloves, tamarind water, cinnamon sticks and coconut milk

Stir well and heat until just below boiling point, then reduce and simmer for 10 minutes
Add the fish and prawns, mix well
Poach fish and prawns for 5 to 7 minutes or until fish is opaque and the prawns are pale pink. I served ours with steamed basmati rice and coriander sprinkled over the top
Looks as delicious as it tastes!
What fish do you eat in your part of the world? How do you like to cook it?


4 comments:

  1. That looks so good - it must smell divine! My husband is a keen fisherman too but he hasn't had any luck for ages - he sometimes gets bream/dart/taylor or whiting I buy the frozen bags of skin on salmon at Aldi as they are really tasty and great value (imported sadly) and we usually cook them on the bbq. When we occasionally buy fish and chips I usually have Snapper. Linda over at Witcheskitchen blog has a recipe for Mexican Seafood Soup and I can recommend that - I used fish and squid. What sort of fish is in your curry ?

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    1. Hi Shangri La,
      I grew up on bream, whiting and Taylor, dad was a great fisherman too. We catch dart when we go camping up at Noosa north shore, and I always take a small can of coconut milk and a tube of "Thai" herbs, so we can have curried dart. It tastes amazing after being on the beach all day. The fish I used in the Goan fish curry was Cobia, it is also known as black King fish, it was perfect to curry as the jewels of meat held together really well. Thanks for the heads up for the Mexican seafood soup, sounds yum, will be giving it a go.

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  2. I tried your Tasmanian Salmon & Brie Pot Pie last week with some green beans from the garden - it was a hit. Thank you!

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    1. Hi Syrahsuzie, so glad you liked the recipe, it's a bit special, isn't ?

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