Introduction
This delightful curry offers a taste of Indian cuisine that will transport your taste buds to the vibrant streets of Goa. Featuring a rich blend of spices, coconut milk, and tender fish, this recipe is perfect for a family dinner or a gathering with friends. With step-by-step instructions and a detailed list of ingredients, you’ll be creating a delicious bowl of curry in no time.
Detailed Ingredients with measures
Curry Paste:
– 2 1/2 tbsp Kashmiri chilli powder
– 1 tbsp coriander
– 2 tsp cumin
– 1 tsp turmeric
– 1/2 tsp fenugreek powder
– 3/8 tsp ground cloves
– 6 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp tamarind puree
– 1/2 red onion, chopped
– 6 tbsp water (plus more, as needed)
Curry:
– 3 tbsp vegetable oil
– 1/2 tsp black mustard seeds
– 1/2 red onion, cut in half again and thinly sliced
– 1 tbsp tomato paste
– 2/3 cup canned tomato pulp/polp (or tomato passata or crushed tomato)
– 2/3 cup water
– 400ml/14oz coconut milk, full fat
– 1 1/4 tsp salt, cooking/kosher (or 3/4 tsp fine table salt)
– 1 1/2 tsp sugar
– 1/4 tsp chilli powder (pure chilli)
– 2 long green chillies, cut into half lengthwise and deseeded (optional)
– 1 tomato, cut into 8 wedges and then into 2.5cm/1″ chunks
– 600g/1.2 lb firm-fleshed white fish, cut into 3cm/1.25″ cubes
Garnishes/Serving:
– 1/4 cup fresh coriander/cilantro leaves
– Finely sliced green chillies, optional
– Basmati rice
Prep Time
Preparation for this curry will take approximately 15 minutes to gather your ingredients and make the curry paste.
Cook Time, Total Time, Yield
The cook time for this recipe is around 20 minutes, making the total time approximately 35 minutes. This recipe yields about four generous servings, perfect for sharing with loved ones. Enjoy your flavorful journey into Indian cuisine!
Detailed Directions and Instructions
CURRY PASTE:
Place the curry paste ingredients in a tall jug or milkshake container (suitable for a blender stick) and blitz on high for 5 to 10 seconds until the onion is pureed. If necessary, add more water to achieve a smooth consistency.
CURRY:
Heat vegetable oil in a large pot over medium heat. Add black mustard seeds and let them sizzle for 30 seconds. Be cautious, as they may pop.
Add chopped red onion to the pot and sauté for 3 minutes, allowing the edges to turn golden.
Next, incorporate the prepared curry paste and cook for 3 minutes. This step will evaporate excess water, allowing the spices to bloom and the garlic and ginger to cook.
Raise the heat to medium-high and add the tomato paste along with the canned tomato pulp. Cook for 2 minutes, stirring frequently.
Add water, coconut milk, sugar, salt, and chilli powder (if using) to the pot. Stir the mixture well and bring it to a gentle simmer over low heat.
Simmer for 2 minutes, then add the tomato wedges and green chillies (if using). Continue to simmer for another 3 minutes, stirring occasionally until the sauce thickens. It should not be watery, as it will loosen again once the fish is added.
Introduce the cubed fish to the pot, stirring gently. Cook for 3 to 4 minutes, or until the fish easily flakes apart.
Remove the pot from heat and transfer the curry to a serving bowl. Garnish with fresh coriander/cilantro leaves and sliced green chillies if desired. Serve the curry alongside basmati rice.
Notes
Spice Note:
The recipe is quite spicy due to the use of Kashmiri chilli powder and chilli powder. To reduce the heat, omit the chilli powder. For a completely non-spicy version, substitute the Kashmiri chilli with smoked paprika.
Kashmiri Chili:
This Indian chili powder adds red color and spice. If unavailable, use 2 tablespoons smoked paprika and 1/2 teaspoon chilli powder (pure ground chili, not a blend).
Fenugreek Powder:
Fenugreek has a unique flavor reminiscent of maple syrup. It can be skipped if not available, as it is not a key ingredient.
Tamarind Puree:
Look for tamarind puree, concentrate, or paste in Asian grocery sections. If unavailable, substitute with 1 tablespoon each of tomato ketchup and white vinegar.
Black Mustard Seeds:
These seeds can be found at Indian grocery stores. If unavailable, substitute with brown or yellow mustard seeds, or mustard powder.
Tomato Pulp:
Canned tomato pulp produces the most authentic results but can be replaced with crushed tomatoes or tomato passata if necessary.
Coconut Milk:
Full-fat coconut milk is recommended for a richer flavor and thicker consistency. Alternatives include evaporated milk or cream.
Chilli Powder:
Ensure not to confuse pure chilli powder with US chili powder, which is a spice blend. Omit if heat is not preferred.
Green Chillies:
These chillies are optional and mainly for garnish. If preferring a milder dish, they can be left out.
Fish:
Use firm white fish varieties such as Spanish mackerel, tilapia, snapper, barramundi, or cod. Avoid using oily fish or delicate-fleshed varieties that may break apart easily.
Cook techniques
Making Curry Paste
Place all the curry paste ingredients in a tall jug or milkshake container. Use a blender stick to blend on high for 5 to 10 seconds until the onion is fully pureed. If needed, add more water to achieve a smooth consistency.
Sizzling Mustard Seeds
Heat vegetable oil in a large pot over medium heat. Add black mustard seeds and allow them to sizzle for about 30 seconds. Be cautious as they may pop.
Sautéing Onions
Once the mustard seeds have sizzled, add the quartered red onion to the pot. Cook for approximately 3 minutes until the edges become golden brown.
Cooking Curry Paste
Add the prepared curry paste to the pot and cook for 3 minutes. This helps evaporate excess water, allowing the spices to bloom while cooking the garlic and ginger.
Incorporating Tomatoes
Increase the heat to medium-high and mix in the tomato paste along with the tomato pulp. Cook for another 2 minutes.
Add Coconut Milk
Stir in water, full-fat coconut milk, sugar, salt, and optional chilli powder. Let the mixture come to a gentle simmer over low heat.
Final Simmer
Simmer the curry for 2 minutes, then add the tomato chunks and optional green chillies. Continue to simmer for an additional 3 minutes, stirring occasionally to ensure the sauce thickens appropriately.
Cooking Fish
Gently add the cubed firm white fish to the curry. Stir and cook for 3 to 4 minutes until the fish flakes easily and is cooked through.
Garnishing
Remove the pot from the heat and transfer the curry to a serving bowl. Garnish with fresh coriander/cilantro leaves and optional finely sliced green chillies. Serve with basmati rice.
FAQ
What can I use instead of Kashmiri chilli powder?
You can substitute Kashmiri chilli powder with 2 tablespoons of smoked paprika and 1/2 teaspoon of a non-blended chilli powder or cayenne pepper for a similar flavor.
Can I skip fenugreek powder?
Yes, fenugreek powder is optional. If you can’t find it, you can easily skip this ingredient without significantly altering the dish.
What is a good substitute for tamarind puree?
A good substitute for tamarind puree is a mix of 1 tablespoon of tomato ketchup and 1 tablespoon of white vinegar.
Is it necessary to use black mustard seeds?
While black mustard seeds add authentic flavor and aroma, you can replace them with brown mustard seeds, yellow mustard seeds, or even omit them entirely.
Which type of fish works best for this recipe?
Firm-fleshed white fish such as Spanish mackerel, tilapia, snapper, and cod are ideal for this dish. Avoid using delicate fish or those that are oily, like tuna and mackerel.
Can I make this curry milder?
To reduce the heat, you can omit the chilli powder and replace Kashmiri chilli with smoked paprika, which will maintain a warm flavor without the spiciness.
Conclusion
This delightful curry, rich in spices and flavors, offers a beautiful balance of heat and sweetness. The combination of fresh ingredients and aromatic spices creates a memorable dish that pairs perfectly with basmati rice. Enjoy the exploration of flavors as you savor each bite of this fish curry!
More recipes suggestions and combination
Vegetable Curry
Replace fish with a mix of seasonal vegetables like bell peppers, eggplant, and cauliflower for a hearty vegetarian option.
Chickpea Curry
Substitute the fish with canned chickpeas for an excellent plant-based protein source that absorbs the curry flavors beautifully.
Prawn Curry
Use prawns instead of fish for a different seafood experience. Adjust the cooking time for prawns to ensure they don’t overcook.
Lentil Curry
Incorporate red lentils to create a filling and nutritious meal, adding texture and a wonderful flavor to the curry.
Coconut Chicken Curry
Swap fish for chicken pieces, ensuring they are tender and cooked through, absorbing the aromatic spice notes of the curry.
Curry Soup
Add more water and keep the base flavors intact for a curry soup. Garnish with fresh herbs for an aromatic touch.
Beef Curry
Try using cubed beef for a richer flavor, ensuring to adjust the cooking time for tenderness.
Stuffed Bell Peppers
Use the curry mixture to stuff bell peppers, then bake until the peppers are tender for a unique twist on this dish.
