A quick curry that tastes delicious and is super easy to make – especially with a thermomix doing most the work!

 

Goan Fish Curry

Ingredients

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

 

Method

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.