GOAN FISH CURRY
Serves 4
Ingredients:
2tsp Rajah Minced Ginger; 2 tsp Rajah Minced Garlic; 1/4 tsp Rajah Chilli Powder; 1/4 tsp Rajah Haldi Ground
Turmeric; 1/4 tsp Rajah Ground Jeera; 1/4 tsp Rajah Ground Dhaniya; 1/4 tsp freshly ground Rajah Whole/
Coarse Black Pepper; 1/4 tsp Rajah Ground Cinnamon; 1/2 tsp salt; 450g lemon sole or hoki fillets; 1 tsp
tamarind pulp; 50g creamed coconut, crumbled; 1 tsp sugar; 1 dried red chilli, roughly chopped;
3 tbsp sunflower oil; 1 onion, chopped; 1 tomato, chopped
Ingredients:
2tsp Rajah Minced Ginger; 2 tsp Rajah Minced Garlic; 1/4 tsp Rajah Chilli Powder; 1/4 tsp Rajah Haldi Ground
Turmeric; 1/4 tsp Rajah Ground Jeera; 1/4 tsp Rajah Ground Dhaniya; 1/4 tsp freshly ground Rajah Whole/
Coarse Black Pepper; 1/4 tsp Rajah Ground Cinnamon; 1/2 tsp salt; 450g lemon sole or hoki fillets; 1 tsp
tamarind pulp; 50g creamed coconut, crumbled; 1 tsp sugar; 1 dried red chilli, roughly chopped;
3 tbsp sunflower oil; 1 onion, chopped; 1 tomato, chopped
To prepare:
Sprinkle the salt over the fish and set aside. Put the tamarind pulp in a small heatproof bowl, pour over
enough boiling water to cover and leave to stand for 10 minutes. Use a wooden spoon to press the pulp and
release the seeds and fibres, then strain through a nylon sieve into a bowl, pressing with the back of the spoon
to extract as much juice as possible. Discard the pulp and set aside the juice.
Transfer the tamarind juice to a blender. Add the Creamed Coconut, Minced Ginger, Minced Garlic, Sugar, Dried
Red Chilli, Chilli Powder, Haldi , Jeera, Dhaniya, Black Pepper, Cinnamon, 1 tablespoon of the oil and 1 tablespoon
water and blend until the mixture forms a thick, coarse paste.
Heat the remaining 2 tablespoons oil in a large saucepan or wok over a medium heat. Add the onion and fry,
stirring constantly, for 6-8 minutes until golden brown. Add the tomato and continue frying, stirring, for 2-3
minutes until it is soft. Bring 300ml water to the boil while the tomato is cooking.
Tip in the tamarind paste with the boiling water and return to the boil.
Reduce the heat and simmer, uncovered, for 2 minutes. Add the fish to the pan and simmer for a further
5-6 minutes, taking care not to break up the pieces, until it is cooked through and the flesh flakes easily.
Serve hot.
Sprinkle the salt over the fish and set aside. Put the tamarind pulp in a small heatproof bowl, pour over
enough boiling water to cover and leave to stand for 10 minutes. Use a wooden spoon to press the pulp and
release the seeds and fibres, then strain through a nylon sieve into a bowl, pressing with the back of the spoon
to extract as much juice as possible. Discard the pulp and set aside the juice.
Transfer the tamarind juice to a blender. Add the Creamed Coconut, Minced Ginger, Minced Garlic, Sugar, Dried
Red Chilli, Chilli Powder, Haldi , Jeera, Dhaniya, Black Pepper, Cinnamon, 1 tablespoon of the oil and 1 tablespoon
water and blend until the mixture forms a thick, coarse paste.
Heat the remaining 2 tablespoons oil in a large saucepan or wok over a medium heat. Add the onion and fry,
stirring constantly, for 6-
minutes until it is soft. Bring 300ml water to the boil while the tomato is cooking.
Reduce the heat and simmer, uncovered, for 2 minutes. Add the fish to the pan and simmer for a further
5-
Serve hot.