Goan fish curry

Goan fish curry

Tags

Curry
Indian

Cook

Ingredients

  • 1 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1⁄2 tbsp chilli flakes
  • 20 dried curry leaves
  • 8 garlic cloves
  • 6cm ginger
  • 1 tsp soy sauce
  • 4 banana shallots, thinly sliced
  • 2 green chillies, finely diced
  • 2 tins banana blossom in brine
  • 5 tsp tamarind paste
  • 2 tbsp tomato paste
  • 24 cherry tomatoes, roughly chopped
  • 400ml reduced-fat coconut milk
  • 600ml vegetable stock
  • 2 tsp maple syrup
  • 1 green pepper
  • 1 red pepper
  • Green beans
  • 1 lime
  • Rice
  • Coriander

Steps

  1. Place a saucepan over a medium heat and add some oil.
  2. Add the shallots, chilli and a pinch of salt and cook until softened. Set aside.
  3. Warm another saucepan over a medium, add the mustard, coriander and cumin seeds and toast until fragrant.
  4. Tip the seeds into the pestle and mortar and grind them to a powder.
  5. Add the cayenne, paprika, turmeric, chilli flakes and curry leaves and grind to a coarse powder.
  6. Add the garlic, ginger and soy sauce to the mortar and mix to form a paste.
  7. Drain and rinse the banana blossom and pat it dry with a paper towel.
  8. Shred the banana blossom into bite-sized pieces.
  9. Put the banana blossom, 3 teaspoons of tamarind and a pinch of salt in a mixing bowl.
  10. Toss to combine and leave to marinate for 10 minutes.
  11. Put the shallots and chilli back on medium heat, add the curry paste and stir until fragrant.
  12. Add the tomatoes and cook, stirring, for 3–4 minutes.
  13. Add the coconut milk, stock, tamarind paste and maple syrup and simmer until the liquid has reduced.
  14. Add the bell pepper, beans and banana blossom to the curry and simmer until cooked through.