Simple Goan Fish Curry
It's IHCC's potluck week. I have cooked a pot of hearty, chunky minestrone. And, I also cook a pot of Simple Goan Fish Curry by Diana Henry, one of the 12 chefs listed on IHCC.
Recipe adapted from here.
For the curry paste:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground ginger
4 garlic cloves, crushed
3-4 tablespoons extra virgin olive oil
1 small red onion, finely chopped
1 green chili, halved, deseeded and finely sliced
3 small yellow bell pepper, finely chopped
2/3 cup tiny tomatoes, finely chopped
1 teaspoon pink Himalayan rock salt
500g firm white fish fillets (I use local ikan tenggiri), cut into 1-inch chunks
1 & 1/2 cup plain yogurt
1 tablespoon molasses sugar
1. Put all ingredients for the paste in a mini food processor. Grind until mixture becomes a paste.
2. Heat up some oil in a frying pan over medium heat. Stir in the curry paste. Cook, stirring continuously, until fragrant. Add splashes of water if the paste is drying up.
3. Season the fish with salt, then add them to the curry paste. Simmer gently over medium heat, stirring occasionally until they are cooked through.
4. Turn down the heat and stir in plain yogurt and molasses sugar. Simmer for a few minutes, until the sauce has thickened slightly. Taste for seasoning. Serve with rice.