Goan Fish Curry

Recipe by Serge, Young's seafood chef
Watch a video of this dish being made on the Young's seafood website  

Serves 2

Ingredients

400g of Pollock fillet, skinless, boneless
50ml sunflower oil
1/2 medium onion, sliced
1 tomato, chopped
125ml canned coconut milk
2 green or red chillies, split open
1 Tablespoon chopped fresh coriander
salt and freshly ground black pepper
3 red finger chillies, seeded and roughly chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
2 garlic cloves, roughly chopped
3cm piece of fresh root ginger, grated
1 tablespoon prepared tamarind paste

To make

For the curry paste, blend all the following ingredients (3 Red Finger Chillies, 1/2 the Coriander, Cumin, Turmeric, Garlic, Ginger and Tamarind) in a food processor until smooth, or you could use a pestle and mortar. What you want is a nice smooth paste/puree.

Cut fillets into halves (chunky pieces), season the fish chunks well with salt and pepper. Heat the oil in a deep frying pan, add the onion and fry for about 5 minutes, until richly golden, put the chilli in and stir, then add the curry paste, 1/2 the coriander, add a little more oil. Stir in the tomatoes and fry for 1 minute, add the coconut milk, season a little. Add the fish to the pan, cover and simmer gently over a medium heat for about 5-6 minutes, turning the fish over half-way through. Add the remaining coriander and season again.

Serve with boiled rice and nan bread.