Goan Fish Curry

This recipe is a family recipe given to us by my husband's colleague & friend, Richard. He was a very humourous man, always making those around him laugh. He was born & raised in India, where this amazing recipe is from. It is incredibly healthy & full of flavour & spice. Sadly, Richard has since passed away but we think of him, & honour him, every time we cook this recipe.

4 Servings

Ingredients:

1 onion, finely chopped

1/2 tsp turmeric

2 tsp cumin

2 heaped tsp chilli powder

50gr ginger, finely grated

2 cloves of garlic, finely chopped

800gr tin of whole tomatoes

400gr cod or other firm white fish, cut into bite sized cubes

1 tbsp tamarind sauce or the juice of 1/2 lemon

Fresh Coriander, finely chopped

Instructions:

Heat around 3 tbsp of oil in a wok on medium heat & add the onion.

Add the turmeric. Stir immediately with 1 tbsp of water to release the flavours.

Add the cumin & chilli powder. Fry the spices on low heat for 2 minutes, stirring constantly & adding a drizzle of oil if it begins to stick to the bottom of the wok.

Add the ginger & garlic. Fry for 1 minute.

Pour in the tinned tomatoes. Bring to a boil for 1 minute then mash gently with a masher until smooth.

Simmer the curry sauce for 10 minutes, uncovered, on medium low heat.

Add the fish gently & push on each piece to ensure it is buried in the sauce. Allow to cook, still uncovered, for 3 minutes. From this point on you will not stir the curry again or you may break the delicate fish into pieces. Instead you use a swirling motion if you want to ensure the sauce is not sticking to the bottom of the wok.

Add the tamarind sauce or lemon & swirl the wok.

Simmer another 1-2 minutes, turn off the stove & cover with the lid. Allow to rest for 10 minutes & serve with rice or naan bread, & a generous sprinkle of coriander over the top.