This is totally delicious. A simple and tasty curry from Goa as the name suggests.
750g firm white fish (something that will hold its shape, such as monkfish) cut into bitesize chunks
15 raw king prawns (shelled)
1 large onion sliced
1 large tomato sliced
1 tablespoon tamarind pulp
7-8 dried red chillies
2 tablespoons garlic paste
1 tablespoon ginger paste
6 tablespoons dessicated coconut (unsweetened)
2 tablespoons coriander powder
2 tablespoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 green chillies slit and deseeded
2 tablespoons vegetable oil
Salt & pepper
Thinly sliced spring onions and de-seeded red chillies for garnish
in a food processor, blend into a smooth paste the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind paste.
Heat the oil in a large pan over a medium heat and fry the green chillies and the paste for 5 minutes until aromatic. Add 2 1/2 cups of water and bring to the boil. Reduce heat and simmer for about 10-15 minutes, add more water if it becomes too gloopy. Add some salt & pepper now to taste.
Gently add the fish pieces and simmer for 5 minutes stirring very carefully to avoid breaking the fish up too much. Now add the prawns and simmer for another 5 minutes. Remove from heat.
Sprinkle over the spring onions and red chillies and serve with plain boiled rice and a wedge of lemon to squeeze over.