Goan fish curry

SERVES FOUR

INGREDIENTS

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp brown mustard seeds

3 tbsp coconut oil

8-10 curry leaves, ripped

2 small onions, finely chopped

1 tsp turmeric powder

4-6 dry red whole Kashmiri chillies

1 tbsp white wine vinegar

1 tbsp grated jaggery

2 fresh tomatoes, finely chopped

2 tsp pulped garlic

1 tsp pulped ginger

2 fresh green chillies, pierced

1 small raw green mango, grated

(if you struggle to buy these, use

2 tbsp tamarind paste)

2 tsp sun-dried tomato paste

400ml coconut milk

100ml water

2 star anise

1 tsp fenugreek leaves, soaked in

2 tbsp hot water

700g firm white fish (I like to use

haddock or hake) Garnish

Small bunch of fresh coriander,

chopped

Juice and zest of one lime

METHOD

Place a small, dry frying pan on a low heat, allow to warm, add the cumin seeds, coriander seeds and brown mustard seeds, and warm for one minute. Remove from the heat, add to a pestle and mortar, grind coarsely and set aside.

Place a sauté pan on a low heat, add the coconut oil and allow to warm, then add the curry leaves and allow to splutter a little.

Add the onions and sauté for five minutes, then add salt to taste and stir in the turmeric powder, whole Kashmiri chillies, white wine vinegar and jaggery. Continue to cook the onions until they are a light golden-brown colour.

Add the contents of the pestle and mortar, fresh tomatoes, garlic, ginger, green chillies, grated mango (or tamarind paste) and sun-dried tomato paste. Stir and continue to cook until you have something that resembles a paste. The pan should become quite dry and the moisture from the onions and tomatoes should have all absorbed.

Now you can stir in the coconut milk, water and the warming spices. Bring the coconut milk to the boil, immediately reduce to a simmer and allow the coconut milk to thicken for about eight to 10 minutes.

Add the fish, coating it with the sauce and continue to simmer until the fish is cooked. This should take six to seven minutes. Try not to stir the fish, rather gently shake the pan a little.

Check that the fish is cooked all the way through, remove from the heat, then add the chopped coriander and lime juice and zest.

Stir gently and serve with plain boiled rice.

Recipe from Spice for Life by Anjula Devi (Clearview Books, £25)