This is a very hot curry, it has chillies, black pepper and vinegar, so needs a firm-fleshed fish to be able to take the heat. I have adapted it from a Rick Stein recipe to use ingredients that I had in stock.
Curry Sauce before adding the fish
Goan Masala Paste
1 tsp cumin seeds
2 tsps coriander seeds
2 tsps black peppercorns
1 tsp cloves
4 dried red chillies, soaked in water
1 tsp tamarind paste, soaked in same water as the chillies
6 garlic cloves, roughly chopped
1 tsp palm sugar
1 tsp turmeric powder or 1 tbsp fresh turmeric root
thumb tip sized piece of ginger, roughly chopped
2 tbsps red wine vinegar
Method
Dry roast the cumin and coriander seeds with the peppercorns and cloves then grind to a fine powder.
Put all of the other ingredients in a blender, including the liquid from the soaked chillies and tamarind and add the ground spices, then whizz till a smooth paste.
Fish Curry
1 quantity of Goan Masala Curry Paste (above!)
1 kg fish, cut into cubes (I used red fish, but any thick fleshed snapper, or monkfish, or even prawns or squid would work)
3 tbsp groundnut oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1 onion, diced
6-8 curry leaves
tin tomatoes
4 tbsp créme fraiche
Method
Heat groundnut oil and add the whole spices and stir fry for 30 seconds, then add the onion and cook until golden.
Add the spice paste and cook for about 5 minutes. Add the curry leaves, tin of tomatoes and créme fraiche and stir all together, cook for about 5 minutes then add the fish or seafood and simmer for a further 5 minutes until the fish is cooked through.
Serve with rice.
The best method I know for cooking rice is called the ‘Rule of Thumb’. I always use a timer when cooking the rice otherwise it won’t be perfect and fluffy.
‘Rule of Thumb’ rice
3 oz/75g rice per person placed in a saucepan, top with cold water until the tip of your thumb is lightly touching the rice and the water comes up to the joint. Put a lid on the saucepan and bring to the boil and simmer for 8 – 10 minutes. Turn off the heat and leave the rice to steam for a further 10 minutes. It should then be perfectly cooked and fluffy.