Name: Goan Fish Curry
Ingredients: 50 g Dried tamarind; chopped (and 150ml; ; (1/4pint) boiling; ; water) or 4; ; tomatoes, skinned; ; and chopped roughly; ; (2oz); 2 Garlic cloves; crushed; 1 ts Ground coriander; 1 ts Ground cumin; 2 1/2 Cm; (1inch) piece of; ; fresh root ginger,; ; peeled and grated; 1/2 ts Freshly ground black pepper; 1/2 ts Ground turmeric; A pinch of salt; 1 Onion; chopped; 1 tb Vegetable oil; 75 g Creamed coconut; grated (3oz); 375 g Coley or cod fillets; skined and cut into; ; large chunks or; ; strips (12oz)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Goan	Sainsbury’s, Sainsbury7	4	servings

INGREDIENTS

50	g	Dried tamarind; chopped (and 150ml
		; (1/4pint) boiling
		; water) or 4
		; tomatoes, skinned
		; and chopped roughly
		; (2oz)
2		Garlic cloves; crushed
1	ts	Ground coriander
1	ts	Ground cumin
2 1/2		Cm; (1inch) piece of
		; fresh root ginger,
		; peeled and grated
1/2	ts	Freshly ground black pepper
1/2	ts	Ground turmeric
		A pinch of salt
1		Onion; chopped
1	tb	Vegetable oil
75	g	Creamed coconut; grated (3oz)
375	g	Coley or cod fillets; skined and cut into
		; large chunks or
		; strips (12oz)

INSTRUCTIONS

If using dried tamarind, put it in a small bowl and cover with the boiling
water. Leave to soak for 30 minutes.
Strain through a sieve, pressing through as much of the tamarind pulp as
possible.
Lightly fry the garlic and spices, salt and onion in the oil for about 3
minutes until the onion has softened.
Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and
continue to cook for 2-3 minutes.
Lower the heat, add the fish to the pan and cook for about 10 minutes or
until the fish is cooked, stirring occasionally during cooking.
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