Goa Fish Curry
Hayama's seminar curry — swordfish or salmon in a coconut, tamarind and roasted-spice sauce
- Difficulty
- Total time
- 45 min
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentdry frying pan, blender, wide pan
Tastespicy, tangy, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 500 g swordfish or salmon, in thick chunks (amount estimated)
- ½ tsp turmeric (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
Roasted spice paste
- 6 dried red peppers, Kashmiri (amount estimated)
- 1 tbsp coriander seeds (amount estimated)
- 1 tsp cumin seeds (added by Totsuki AI)
- ½ tsp black peppercorns (added by Totsuki AI)
- 4 cloves garlic (added by Totsuki AI)
- 1 thumb of ginger (added by Totsuki AI)
- 100 ml coconut milk (added by Totsuki AI)
Curry
- 2 tbsp neutral oil (added by Totsuki AI)
- 1 onion, finely sliced (added by Totsuki AI)
- 1 tomato, chopped (added by Totsuki AI)
- 300 ml coconut milk (added by Totsuki AI)
- 1 tbsp tamarind paste, or 2 tbsp lime juice (added by Totsuki AI)
- 2 green chilies, slit (added by Totsuki AI)
- cilantro, to taste (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Rub the fish with the turmeric and salt and set aside.+
- 2
Dry-roast the chilies, coriander, cumin and peppercorns until fragrant, then blend with the garlic, ginger and 100 ml coconut milk into a smooth paste.+
- 3
Fry the onion in the oil until golden, add the paste and cook for 5 minutes until the oil separates. Add the tomato and cook down.+
- 4
Stir in the coconut milk, tamarind and green chilies and simmer for 5 minutes.+
- 5
Slide in the fish and simmer gently for 6–8 minutes until just cooked. Finish with cilantro and serve with rice.+