Goan fish curry

Tamara West

This curry has lots of levels of flavour. It is sweet and tangy and very fragrant. For extra goodness I have loaded it with vegetables and served it with brown rice. Use a firm fish, such as monkfish, hapuku or kingfish, that will hold its shape once cooked.

Ingredients

1	Onion, thinly sliced
4 cloves	Garlic, minced
2 cm	Fresh ginger, finely chopped
20	Curry leaves
1 tsp	Mustard seeds
1	Chilli, finely sliced, optional
2 tsp	Ground cumin
3 tsp	Ground coriander
1 tsp	Turmeric powder
4	Star anise
6	Cloves
2 Tbsp	Brown sugar
2 Tbsp	Tamarind concentrate, mixed with 2 Tbsp water
2	Tomatoes, chopped
1 can	Coconut milk
150 g	Green beans, trimmed
2	Red peppers, diced
600 g	Monkfish fillets, or other firm fish, cut into 3cm pieces (Main)
1 to serve	Coriander

Directions

1. Heat a drizzle of oil in a large pan with high sides over medium high heat. Cook the onions until soft and slightly coloured, about 5 minutes, add the garlic, ginger, curry leaves, mustard seeds, chilli (if using), cumin, coriander, turmeric, star anise and cloves.
2. Cook, stirring often, for a few minutes until it smells fragrant.
3. Add the brown sugar, tamarind, tomatoes and coconut milk and let it come to a rapid simmer. Season with salt to desired taste.
4. Add the green beans, peppers and fish and cook until the fish is just cooked through and the vegetables are cooked but still crunchy.
5. Scatter over some coriander leaves and serve with brown rice.

To cook brown rice

1. Combine 2 cups brown rice, 3 cups water and 1 tsp salt in a pot and bring to the boil.
2. Cover with a tight-fitting lid, reduce the heat to low and let it cook for 15 minutes.
3. Remove from the heat and let it steam for a further 7 minutes. Don't open the lid at all during this time.