• 4 dried red chillies, deseeded and soaked in a little water

  • 1 small onion, roughly chopped

  • 1 tsp ground coriander

  • 2 tsp tamarind pulp soaked in a little water

  • 1 tsp freshly minced garlic

  • sea salt

  • 8 fillets of firm white fish such as cod

  • 1 tbs sunflower oil

  • 300 ml coconut milk

  • Fluffy boiled rice

  • 300g basmati rice, rinsed and drained

  • 600 ml hot water

  • sea salt

  • 2 cloves


  • 1.

    Blend or process the chilli, onion, coriander, tamarind and garlic to a fine paste. Season with salt to taste, and smear the paste over the fish. Reserve.

  • 2.

    Heat the oil in a pan over a low heat and fry the marinated fish. When the fish is nearly done, add the coconut milk and adjust the seasoning.  Bring just to the boil, then remove from the heat immediately. To reheat, gently warm the curry through – if coconut milk is boiled for too long, it separates.

  • 3.

    To make the fluffy boiled rice, combine all the ingredients and bring to the boil.  Reduce the heat, cover partially and simmer until the rice is fluffy and cooked. Gently run a fork through the rice to loosen it.  Serve with the Goan fish curry. 

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