Perfect Goan fish curry

Submitted - Ben
Views - 334
Serves - 4


For the masala:

1 tsp cloves
1 tbsp coriander seeds
1 tsp cumin seeds
8 dried red Kashmiri chillies
2 star anise
½ tsp turmeric
1 tbsp palm sugar
1 tsp salt
5 garlic cloves, peeled and crushed
3cm root ginger, peeled and grated
1½ tbsp white vinegar

3 tbsp vegetable oil
1 onion, finely chopped
1 large tomato, grated
400ml tin of coconut milk
2 fresh green chillies, slit lengthwise
400g firm white fish (eg pollock), cut into 2cm chunks
200g prawns (or 600g fish)
½ tsp mustard seeds
10 curry leaves
Coriander, to garnish


1. To make the masala, toast the spices in a dry pan until aromatic. Grind to a powder in a food processor or pestle and mortar, and then mix in the remaining ingredients.

2. Heat 2 tbsp oil in a large pan over a medium high heat, then add the onion. Fry until soft and lightly golden, then stir in the masala mix. Cook, stirring, for a couple of minutes, until you can really smell the spices, then stir in the tomato and cook until most of the liquid has evaporated.

3. Mix in the coconut milk and 100ml water, add the chillies and bring to the boil. Turn down the heat and simmer for about 10 minutes until the sauce has thickened slightly. Taste for seasoning. Add the seafood and cook for about 5 minutes until cooked through.

4. Meanwhile, make the tadka. Heat the oil in a frying pan on a high heat, then add the mustard seeds and curry leaves. Cook for 30 seconds, until they begin to pop, then stir into the curry. Serve with rice and coriander to garnish.