Goan Fish Curry with Coconut Milk and Tamarind

What you need

• 600 g (1 1/4 lb) snapper fillets, skinned, or any firm white fish
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp Kashmiri chili powder
• 1/2 tsp turmeric
• 3 cloves garlic, peeled
• 15 g (1/2 oz) fresh ginger, peeled, about 2.5 cm (1 in)
• 1/2 tsp salt
• 2 tbsp neutral oil
• 1 large onion, finely sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit lengthwise
• 400 ml (14 oz) coconut milk
• 1 tbsp tamarind paste
• 100 ml water
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Toast the coriander seeds and cumin seeds in a dry pan over medium heat until fragrant, 1-2 min.

2. 2

   Grind the toasted seeds to a fine powder, then mix in the chili powder and turmeric.

3. 3

   Pound the garlic and ginger with the salt to a rough paste, then stir in the ground spices and 3 tbsp of water to make a thick masala.

4. 4

   Heat the oil in a wide pan over medium heat. Cook the onion until soft and lightly golden, 6-8 min.

5. 5

   Add the masala and cook, stirring, until it smells toasty and the oil begins to separate, about 2 min.

6. 6

   Add the tomatoes and green chilies. Cook until the tomatoes collapse into a thick sauce, 4-5 min.

7. 7

   Pour in the coconut milk, the rest of the water and the tamarind paste. Stir well and simmer gently for 8 min.

8. 8

   Cut the snapper into chunks about 4 cm (1 1/2 in) wide and slide them into the sauce.

9. 9

   Simmer gently without stirring, shaking the pan now and then, until the fish turns opaque and flakes, 5-6 min.

10. 10

    Taste and add more salt or tamarind if needed. Rest 5 min off the heat, then serve with steamed rice.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.