It is a #Nationalcurryweek and I am pleased to share this wonderful recipe with all foodies.
Having lived in this gorgeous state of India, I had the pleasure to sample some truly sumptuous Goan food.
I have adapted this curry to suit a busy lifestyle without compromising on the authentic flavours. Using a bright red Kashmiri chilli powder will give this curry a lovey colour without making it too hot. It is best served with plain boiled rice.
Serves 3
INGREDIENTS
2 fish fillets, skinless, cut into 6 pieces
300 g coconut milk
1 tsp turmeric powder
2 tsp Kashmiri chilli powder
2 tsp coriander seed powder
2 tsp tamarind pulp
2 tsp garlic puree
1 onion finely chopped
2 tsp oil (any)
Handful of chopped coriander leaves, for garnishing
Salt to taste
METHOD
Add everything except fish in the coconut milk.
Add oil in a heavy based pan, let it heat up for a few seconds
Add the coconut milk mixture into the oil and cook for about 15 minutes on a medium heat, till the onions are soft. Check the seasoning.
Add the fish fillets and cook until done for about 5-6 minutes, depending upon the thickness of the pieces.
Garnish with coriander leaves.
Serve hot with boiled rice and salad.
