A quick curry that tastes delicious and is super easy to make – especially with a thermomix doing most the work!
Goan Fish Curry
2 tsp coriander seeds
1 tsp cumin seeds
2 dried red chilli’s
30g rice bran oil
1 onion, peeled and halved/quartered
1 knob of ginger (approx. 4 cm) peeled and cut into 1 cm “coins”
2-3 cloves garlic
1 tsp turmeric
1 x 400g tin coconut cream
2 tsp tamarind paste
1 long green chilli finely sliced
1 lime, juiced
400-450g firm white fish cur into large chunks
Steamed rice and roti to serve
Toast coriander, cumin and dried chilli’s in a frying pan over high heat until aromatic. Mill hot spices in a thermomix by dropping onto blades rotating at speed 10 for approx. 30 seconds. Set aside.
Place onion into thermal bowl (without washing) and chop for 6 seconds/speed 4. Scrape sides and repeat if necessary. Add 30g oil and salt to onion and sauté for 5 minutes/Varoma/speed 1. Add ginger and garlic and chop speed 7/30 seconds, scraping sides and base and repeating if necessary. Add the ground spices and cook for 2 minutes/Varoma/speed 2.
Add coconut cream, tamarind paste and sliced green chilli and cook 5 mins/Varoma/speed 2.
Add lime juice and fish. Cook 3 mins/100C/sp soft/reverse.
Serve with steamed rice and roti.