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Milly's Summer Catalogue

Goan Fish Curry


INGREDIENTS

1 tsp cayenne pepper
1 tbsp paprika
½ tsp ground turmeric
4 garlic cloves, peeled and crushed
2.5 cm piece of fresh ginger, peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
400 ml can coconut milk
¾ tsp salt
1 tbsp tamarind paste
500 grams fish e.g. Tarakihi




METHOD

1. Combine cayenne pepper, paprika, turmeric, garlic and ginger with 300 ml of water in a bowl. Grind the coriander and cumin seeds and add to the mixture.

2. Put the spice mixture into a pan and simmer on a medium to low heat for 10 minutes. When the sauce has reduced and thickened add the coconut milk, salt and tamarind paste and bring back to a simmer.

3. Add the fish. Continue to simmer, stirring occasionally, until just cooked through (about five minutes).

4. Serve with basmati rice, a vegetable curry and poppadams.