I’m quickly learning that making curry is not as intimidating as it first seemed. Now that I’ve built a reasonable spice cabinet, it’s a matter of dicing onion, mincing garlic, grating ginger, and adding the right brown/yellow/red powders and/or seeds.
This time, a fish curry, which is actually probably the first time I’ve cooked fish in a year.
Started from bbcgoodfood.com but adjusted to taste. Which is audacious for me to say because I don’t actually know what the component spices taste like haha.
Goan Fish Curry
- Saute 1 onion.
- Add 1 green chili sliced, 4 cloves garlic minced, 1” ginger grated, 3” stick cinnamon, 1.5 tsp cumin, 1/2 tsp turmeric, 1 tsp garam masala, 2 tsp ground coriander, 2 pods cardamom, (1 bay leaf). Fry 2 minutes until fragrant.
- Stir in 1 can coconut milk, 1 (15 oz) can tomatoes chopped, 1/4 can water as needed. 1/2 tsp salt, some pepper, 1 tsp sugar if needed. Simmer for 5 minutes.
- Add 1 lb white fish (haddock, tilapia, cobbler), cut into chunks. Optionally add veggies. Cook until done, about 5-10 minutes.
- Add 1/2 lime of juice. Sprinkle with fresh coriander.
- Serve on rice or naan, with yogurt.