Goan Fish Curry
About this Recipe:
Oh my! This has got to be one of my favourite fish dishes we teach at Ren's Kitchen. It is very popular with our students and is best served with steaming hot basmati rice. You can make the sauce up in advance and either freeze it or keep it in the fridge for a few days, the dish is meant to be very hot, very sour and sweet but you can tone down the tamarind, chillies and Jaggery to your taste. You have to have fresh curry leaves for this, If you cant find them then contact me and I will post you some. And if you don't like fish you can cook bite-sized cubes of shoulder of lamb for and hour in the sauce.
Cut the fish into bite size pieces, place in a bowl with the lime and salt,thoroughly mix and leave to marinate for 15 minutes. Heat the oil in a pan that has a lid, add a couple of mustard seeds to see if they pop, if they do so immediately add the rest and close the lid, if they don't then wait until the oil get hotter. The mustard seeds will pop like popcorn and will release a nutty aroma, once all is quiet in the pan throw in the curry leaves, onions and tomato. Turn down the heat and let them sauté and soften whilst you make the paste. Making the paste for the first time might seem a bit of a palaver but all worth it I promise!
Empty all the paste ingredients into either a hand blender or liquidiser add half a pint of water and whiz up until you have a gritty green looking soup. Add this paste to the onions and tomato's; turn up the heat until the sauce comes to a boil. If you are in a hurry and want to eat this immediately you can add the fish at this stage, if your not then let the sauce cook for 15 minutes on a low simmer. Stir in the fish of your choice, a
white chunky fish or prawns are ideal or if you are feeling adventurous add some of both. Let the fish cook for 10-15 minutes with the lid off as this helps with evaporation during cooking. Garnish with coriander and serve with piping hot basmati rice.
Enjoy Ren xxx
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