|Original version, minus okra|
For me, it was a little one-dimensional. The original recipe didn't contain any lemon juice or okra and even with the tamarind paste, I felt it just needed that sharpness that lemon juice brings. I had dithered and dathered over whether to include okra or not and was dubious about the texture of okra combined with the fish. However, having sampled the original version, I'd definitely include okra in the mk. 2 version.
I used cod in the original version and again, I'd change that to haddock when I try it again. The flavoursome sauce did a very good job of wiping out the delicate flavour of the cod, so I feel that haddock would stand up to it a lot better.
I served ours with rice, although I can't help but think that with the addition of a carbohydrate-based vegetable to the curry - such as potato, or sweet potato - you could easily dispense with the rice and just go for Naan bread as an accompaniment. Served from warmed bowls, with naan to dip and scoop with, would be ideal.
|Goan fish curry - very good with a Cobra beer!|
2 tsp ground coriander
½ tsp ground cumin
1 dried red chilli
1 onion, halved and sliced
a small piece root ginger, finely grated
2 garlic cloves, crushed
½ tsp turmeric
400ml tin coconut milk
a handful of Okra, top & tailed, then diced
1 tsp tamarind paste
1 tbsp lemon juice
2 green chillies, finely sliced
300g firm white fish cut into chunks
fresh coriander, to garnish
Heat a little oil in a pan and cook the onion with a big pinch of salt until soft and golden.
Add the ginger, garlic, turmeric and ground spices and fry for 1 minute.
Add the coconut, tamarind, lemon juice, okra and green chillies and simmer for 5 minutes.
Add the fish and cook for 3-4 minutes until just cooked.
Sprinkle with chopped coriander and serve.