Anjum's Goan fish curry

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 small onion, peeled and chopped
  • 2.5cm piece of cinnamon stick
  • 10g fresh ginger, peeled
  • 7 large cloves of garlic, peeled
  • 1-3 mild dried red chillies
  • 1 tsp ground cumin2 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 2 medium tomatoes, puréed
  • 400ml coconut milk
  • 450g firm white fish fillets, cut into large cubes
  • Handful of green veggies of your choice e.g. peas, tenderstem broccoli
  • Salt, to taste, and lots of freshly ground black pepper

Method

  1. Heat the vegetable oil in a large non-stick saucepan.
  2. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon.
  3. Cook the onion until golden, around 8 minutes.
  4. Heat the vegetable oil in a large non-stick saucepan.
  5. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon.
  6. Cook the onion until golden, around 8 minutes.
  7. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water.
  8. Add this to the cooked onions along with the powdered spices.
  9. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.
  10. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
  11. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes.
  12. Add the fish and veggies if using them and cook until done, around 4-5 minutes.
  13. Taste and adjust the seasoning, then serve.