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Goan Fish Curry

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I first learnt how to make my own curry powder at a cooking course I did, which was run by The Seventh Day Adventist group.

I did this when I was living in the country and found it very interesting, and it was free!

In this home made curry, there is the addition of coconut in the spices, and it is a very tasty, and does not taste like the bought curry powders or pastes.

I ordered snapper for the fish however I must have pressed a wrong button as I received Barramundi which I do not normally buy. This fish, although imported, was delicious.

Make sure you have all your ingredients ready before you start as there are quite a few ingredients in this recipe.

The great part is that it does not take long to cook.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 3 servings

½ kg firm fish fillets, cut into bite sized pieces
1 small onion or red onion
2 - 3 cloves garlic, chopped
2 - 3 dried chilies
1 tsp ginger, grated
½ tbsp coriander seeds
½ tsp turmeric
1 tsp cumin seeds
A bit of chili powder
15 g desiccated coconut
140 ml coconut milk
1 tomato
1 tbsp tamarind paste
½ tbsp white vinegar
3 curry leaves

Heat some oil in a wok or large saucepan. Add the onion and stir over a low heat for ten minutes, or until it has softened and is lightly brown.

Add the garlic and ginger and cook for a further few minutes.


Meanwhile peel the tomato either with a potato peeler or plunge it in boiling water for a minute or two, and peel off the skin.

Chop the tomato into small pieces.

In a separate small frypan, add the coriander seeds, cumin, turmeric, dried chilies, chili powder, and coconut. Dry fry this for about two minutes or until you can smell the aroma of the spices.


Place in a food processor or Bamix and mix till it is a fine powder.


Add this spice mixture, coconut milk, chopped tomato, tamarind paste, vinegar, and curry leaves to the onion mixture.


Stir to mix thoroughly, add 1 cup of water, and simmer for about ten minutes, or until the tomato is soft and the mixture has thickened very slightly. Keep stirring to stop this sticking.


Add the fish pieces, cover, and cook over a low heat for ten minutes, or until the fish is cooked.

Stir gently a few times during cooking

Meanwhile, cook your rice, and put this and the corn chips on a plate.


Top the bed of rice with the fish curry, dried chili to garnish (optional), and serve.


This is also excellent heated up during the next few days.

#Make ahead
#Social Competition
I like this Recipe - 4
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