Goan Fish Curry recipe, brought to you by MiNDFOOD. Kumar Mahadevan, known fondly in Sydney as the ‘godfather of Indian cuisine,’ shares his favourite fish curry recipe. Delicately spicy and easy to make, this will be a hit with the family!
800g fish steaks (sand whiting)
200g grated coconut
8 dried Kashmiri chillies
1 tbsp whole coriander seeds
Half inch piece of ginger
6 cloves garlic
1 tsp peppercorn
1/2 tsp cumin seeds
1 tsp ground turmeric
1 small onion, sliced
4 green chillies, slit
5 small wedges kokum or 1 tbsp tamarind power
basmati rice, to serve
1 Rub salt on fish and keep aside for at least an hour.
2 With water, make a fine, smooth paste of grated coconut, chillies, coriander seeds, ginger, garlic, peppercorns, cumin seeds and turmeric powder. Grind dry ingredients first to powder form and then add water and grind to make paste
3 Combine paste with two tablespoons of oil and boil for 10 minutes over medium heat, stirring frequently. Add onion and water until it comes to the boil. Add fish steaks and simmer until cooked.
4 Add green chillies, kokum wedges or tamarind powder and salt.
5 Cook gently for a few minutes until done. Serve with simple steamed basmati rice.