Goan Fish Curry

Name: Goan Fish Curry
Yield: Serves six
Cuisine: United Kingdom
Ingredients: 800 g (1 lb 12 oz) firm-textured fish fillets, cut into chunks at least 2.5cm (1in) thick; ½ teaspoon fenugreek seeds; 1 tablespoon golden caster sugar; 4 green chillies, deseeded; 6 garlic cloves, peeled; 2 tomatoes; 1 teaspoon tamarind paste; 15 curry leaves; 250 g (9 oz) peeled prawns; 1 teaspoon ground turmeric; 3 star anise; sea salt; ½ bunch of coriander, leaves, picked and torn; 1 lime; 5 tablespoons oil; 2 tablespoons white wine vinegar or cider vinegar; 400 ml (14 fl oz) coconut milk; 1 tablespoon roughly chopped peeled root ginger; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 2 onions, peeled and sliced

Preparation info

Serves
six

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Delicate fish are a waste of time here: their flavour will be killed and they will quickly fall apart. Robust, firm-textured fish are required. Dogfish, gurnard, ling, conger eel and monkfish are all good.

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3

Europe
United Kingdom
Dinner
Pescatarian
April
Gluten-free
Spicy
England

Method

Heat a dry frying pan over a medium heat and roast the coriander and cumin seeds with the star anise and cloves, tossing them regularly, until they start to give off a powerful, toasty aroma. Place all these seeds in a mortar, together with the fenugreek and 1 teaspoon sea salt, and grind them with t