| 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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