Goa-Style Fish Curry


1 tbsp thick tamarind juice
1in of ginger, julienne
1/2 tsp mustard seeds
1 tbsp sesame seeds
3/4 tsp coriander seeds
250gm white fish fillets, cut into pieces
1 medium bombay onion, chopped
1/2 tsp turmeric powder
1/2 cup thick coconut milk
2 tbsp cream (optional)
4 riped tomatoes, chopped
2 tsp chilli powder
2 sprigs curry leaves
1 red chilli, deseed, and cut small
1 turmeric leaf, cut thinly
salt to taste

Grind into a paste :coriander seeds,mustard seeds,sesame seeds, ginger and tamarind juice.

Marinate fish with tamarind juice,salt 1 tbsp of the grounded paste for about 30mins. Shallow fry the fish lightly in a non stick pan. Dish aside.

Heat a wok, add in 2tbsp oil. Saute chopped onions, and drop in curry leaves as well. Once onions soften, add in the balance grounded paste and saute further. Mix in turmeric and chilli powder and stir until spices are aromatic, add in tomatoes and cooked until tomatoes turn mushy. Pour in the thick coconut milk and simmer gently. Slowly add in fish and mix in gently. Finally add in chopped red chilies and turmeric leaf. Stir in cream. Dish out and serve with rice.