Antony Worrall Thompson’s Spicy Goan Fish Curry


Spicy Goan Fish Curry
This dry curry has airs of vindaloo about it. It packs a punch but has great depth of flavour.

Serves 4

For the spice paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 garlic cloves
2.5cm piece of fresh ginger, peeled and grated
4 dried red chillies, deseeded and soaked in hot water
2 tablespoons lemon juice
For the fish
½ teaspoon salt
½ teaspoon ground turmeric
4 cod or haddock fillets, about 175g each
For the vegetable curry
2 tablespoons sunflower oil
12 new potatoes, halved
2 large onions, roughly chopped
1 aubergine, cut into 2cm pieces
3 cloves
1 teaspoon freshly ground black pepper
115g button mushrooms, quartered
6 cardamom pods, lightly crushed
4 medium green chillies, split lengthways and deseeded
1 teaspoon caster sugar
brown rice, to serve

1 In a food processor blend together all the spice paste ingredients to a reasonably smooth paste. Prepare the fish: mix together the salt and turmeric and rub on to the fish, then leave to marinate.

2 Meanwhile, make the vegetable curry. Heat the oil in a large saucepan and fry the potatoes until golden. Remove and set aside. In the same oil, fry the onions and aubergine so that they take on a little colour, about 8 minutes. Add the cloves, pepper, mushrooms and cardamom, and cook for a further 1 minute, stirring.

3 Add the potatoes, chillies and sugar, and cook for a further 2 minutes. Add the spice paste, cover and cook over a gentle heat until the potatoes are half cooked.

4 Place the fish on top of the vegetable curry, cover and continue to cook over a gentle heat for a further 15 minutes. Serve hot, with steaming brown rice.

Variation You can use chicken instead of fish if you like, just add it at the beginning with the onions and aubergine.

The Essential Diabetes Cookbook (Kyle Cathie) by Antony Worrall Thompson

Antony Worrall Thompson

www.awtonline.co.uk



Photo: Nick Ayliffe