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Thursday, August 26, 2010

Creamy Goan fish Curry

I’m not wild about preparing this because the endless list of ingredients is a turnoff but I love to eat Goan fish curry.  In order to get over my problem I consider it to be a four-stage operation. The first three stages I execute a day or so ahead leaving the fourth stage; the cooking of the fish, prawns and rice to the last minute. This is a beautiful creamy curry, delicately perfumed by the tamarind but with enough heat to hold interest and is a perfect marriage with fish.
Serves: 6


8 cardamom pods
2 teaspoons coriander seeds
4 teaspoons mustard seeds
4 tablespoons grated coconut
100ml olive oil
2 red onions, finely diced
4 garlic cloves, finely chopped
1 large green chilli finely chopped
1 large red chilli, finely chopped
2 tablespoons grated fresh ginger
1 teaspoon turmeric
large pinch of grated nutmeg
8 cloves
4 tablespoons tamarind paste
12 curry leaves
4 cinnamon sticks
1250ml coconut cream
1200g firm, thick, white fish like:  like Sea Bream or Perch
12-18 large green prawns
Fresh coriander to garnish
Rice to serve, I use Basmati

Split the cardamom pods in a pestle and mortar to remove seeds, discard empty pods. Dry fry the cardamom seeds and the coriander seeds until fragrant and the seeds pop. Grind in a spice grinder or a pestle and mortar and set aside.

Stage 2.

Dry fry the coconut and the mustard seeds until the coconut turns golden and the seeds
pop. Set aside.

Stage 3.

Heat the oil in a large deep frying pan, add the onion and cook until soft, add the garlic, chilli, ginger, turmeric and nutmeg. Cook a further minute then add the ground spices, the coconut mixture, the cloves, tamarind, curry leaves, cinnamon sticks and the coconut cream. Simmer the curry very gently until slightly reduced and thickened for ten minutes without allowing it to boil.

Stage 4.

Gently poach the fish until it becomes opaque, add the prawns for the last few minutes and cook until pink.  Serve on a bed of steamed rice garnished with freshly chopped coriander.
Adapted from a recipe by De Costi Seafoods, Australia.

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