This delicious easy curry, is made with store bought curry paste. The trick is to boost the spice paste by adding just a few pantry staples. This trick really amps up the flavour and you would never know the paste wasn't made from scratch. In Goa they make the coconut paste instead of using canned coconut milk. Again I have opted for the shortcut version. Here at Casa Castro we love it, and it's on weekly rotation. Truth is many people do not have all the spices to make a good curry on a whim, or they do not make one often enough. The spice paste is brilliant because it keeps in the fridge for up to 3 months.
Goa was a Portuguese territory for over 500 years. This of course enriched their cuisine and Indo-Portuguese food was born. The Portuguese introduced chillies and other foods to India. You're curry would be a lot different today if it weren't for us :)
Please understand this is my easy curry. I do not make the spice paste from scratch. This however does not affect the outcome. It is incredible! I love how fast I can whip this up. The longest thing to cook are the potatoes.
I serve this with a side of sauteed spring greens and buttered basmati rice. You can also make this slightly hotter by adding sliced, red chillies, but I feel it takes away from the fish's delicateness.
You can use any firm white fish, such as, cod, hake, tilapia, or haddock.
I use raw jumbo prawns with head on. All the flavour is in the head! Finish with a good sprinkling of fresh coriander and dinner is served.
Easy Goan Inspired Fish Curry
Serves 4
40 minutes
500 g. Cod, hake or other firm white fish, cut into large chunks
300 g. approx. Jumbo raw, head on king prawns ( about 3 per person)
350 g. White potatoes, peeled and cut into cubes
400 ml. Canned /tinned coconut milk
150 ml. Water or fish stock
60 ml. Extra virgin olive oil
1 Large onion, diced
1 Tomato, diced
1 Bay leaf
4 Cloves of garlic, minced
3 tbsp. Tikka masala spice paste
2 tbsp. Coconut flakes
2 tbsp. Garam masala
2 tbsp. Red or white wine vinegar
1 tsp. Ground ginger
1 tsp. Tamarind paste, optional*
1 Fresh red chilli, thinly sliced, optional*
Salt and pepper to taste
Bunch of fresh coriander/ cilantro to finish
To serve: White rice, preferably basmati
Onion seeds to garnish
Generously salt the fish and prawns, place on a plate in the fridge until ready to cook.
In a high sided pan, add olive oil, tomato, coconut flakes and onion. Saute on a medium heat, until onion is translucent, stirring often. Add tikka spice paste. Saute on a medium heat until very fragrant about 2 minutes. Lower heat, add bay leaf, vinegar, ground ginger, tamarind paste, garam masala, and garlic. Cook 30 seconds more.
Add water, or stock, and coconut milk. Stir and add potatoes. Cover and let cook on a low simmer for 30 minutes or until potatoes are soft.*
After 30 minutes , place fish and prawns in the pan, spoon the sauce over the fish. Cover pan and on the lowest heat possible, let the fish and prawns poach gently until cooked through, 8-10 minutes.
Serve immediately with basmati rice.
*Can be made up to one day ahead at this point. Gently reheat and add fish 10 minutes before serving.
