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Alright, don’t linger, let’s task this goan-style fish curry formula with 16 components which are surely easy to obtain, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Goan-style Fish Curry:

1. Take 4 tsp of coriander seeds
2. Give 1 tsp - cumin seeds
3. Give 1 green chilli, thinly sliced
4. Give 1 for red chilli, thinly sliced
5. Need 2 cm sq (¾in) piece root ginger, peeled and grated
6. Make ready 2 of garlic cloves, crushed
7. Prepare 1 tsp - turmeric
8. You need 2 tbsp sunflower or rapeseed oil
9. Give 1 - onion, finely chopped
10. Give 1 large fresh or tinned tomato, finely chopped
11. Provide 1 x 400ml tin coconut milk
12. Prepare 1 tbsp for palm sugar (or soft light-brown sugar)
13. Take 2 tsp - tamarind paste, or juice of half a lemon
14. Provide 300 g (1 lb) - 2oz) firm white fish fillets, skin removed and flesh cut into chunks about 3cm sq (1¼in)
15. You need 6-8 - large prawns in their shells, cooked or raw
16. Prepare 2 tbsp of chopped coriander, or parsley, or the green tops of spring onion, to garnish

Goan-style Fish Curry process:

1. Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Crush in a pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.
2. Heat the oil in a wok or frying pan over a medium heat, then add the onion and fry until soft and golden. Add the sliced chillies and cook for another minute.
3. Add the coconut milk, sugar, tamarind or lemon juice and bring to just under the boil. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly. Taste for seasoning.
4. Season the fish with salt, then add it with the prawns to the sauce and simmer gently for about four minutes until the fish is cooked through and the prawns are bright pink. Check again for seasoning. Serve with basmati rice and garnish with herbs.

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