Goan fish curry with basmati rice

INGREDIENTS

450 g firm white fish fillets, cut into large cubes

400 ml (1 tin) coconut milk

2 medium tomatoes, pureed

½ tsp garam masala

½ tsp turmeric

2 tsp ground coriander

1 tsp ground cumin

2 mild dried red chillies (more if you like it spicy)

7 large cloves garlic, peeled

10 fresh ginger, peeled

2 ½ sticks cinnamon

1 tsp mustard seeds

1 small onion, peeled and chopped

2 rice measuring cups basmati rice

HOW TO MAKE

Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping, turn the heat down.

Add the onion and cinnamon. Cook the onion until golden (around 8 minutes).

Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices.

Cook until reduced, then over a low heat cook for 2 minutes or until the oil is released.

Add the tomatoes and another 100ml water; cook until completely reduced.

Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 20 minutes.

Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning.

Serve with beautiful long length basmati rice.

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Goan fish curry with basmati rice