Goan fish curry with coconut milk and tamarind

The Goan fish curry begins with the fish. Cut the fish fillet into larger pieces, about 4x4 cm. In a bowl, mix the turmeric, half a teaspoon of ground chilli and a pinch of salt. Coat the fish pieces in this mixture and leave to marinate for 10 to 15 minutes. While the fish marinates, prepare the base: finely chop the onion, grate the garlic and ginger, and dice the tomatoes.

Heat the vegetable oil in a deep pan over medium-high heat. Add the mustard seeds and cumin and wait until the seeds start to splutter and release a nutty aroma, about 30 seconds. Add the chopped onion and fry until golden, about 5 to 7 minutes. Then add the garlic and ginger and fry for another 2 minutes. It smells wonderful. The onion should turn a deep golden shade, adding sweetness and colour to the finished sauce.

Add the chopped tomatoes, ground coriander and remaining chilli to the pan. Fry for 3 to 4 minutes until the tomatoes break down into a sauce. Pour in the coconut milk and tamarind paste, stir and bring to a gentle simmer. Carefully add the marinated fish pieces to the sauce and cook over low heat for 8 to 10 minutes until the fish flakes easily. The sauce should barely bubble, not boil hard. Lower the fish pieces in gently so they stay whole and do not break apart.

Season the finished curry with salt and add a little more tamarind paste for extra acidity if needed. Transfer to a serving bowl and garnish with fresh coriander leaves. Serve hot with jasmine rice or basmati rice, or with Indian sides such as naan or chapati. A few lime wedges and a cooling yogurt raita round it off.