Seafood is found in abundance in Goan cuisine. The curry gets its colour from turmeric, one of the stars of the spice world, and has a hint of sweetness from the coconut.

INGREDIENTS

1 medium onion, finely chopped
3 tablespoons neutral oil such as rice bran oil or canola
500g firm white fish fillets
2 fresh green chillies, slit with seeds in
sea salt, to taste
3 tablespoons white vinegar
1 tablespoon fresh coriander leaves, for garnishing

For the curry paste:
1 ½ teaspoons ground turmeric
1 teaspoon cumin seeds
3 cloves garlic
2.5cm fresh ginger
2 cups shredded coconut
1 ½ cups warm water

METHOD

Make the curry paste first. Mix all ingredients into a fine paste using a high-speed blender or food processor. Pour through a fine sieve, or muslin, to extract a thick “milk”. Set aside and return the paste to the blender with another cup of warm water. Blend again, then pass through the sieve to extract a thin milky mixture. Set aside and discard the paste.

Heat oil in a heavy pan set over medium heat and sauté the chopped onion until soft. Add the thin spiced coconut “milk” and bring the curry to a gentle simmer for 10 minutes.
Add the fish and split chillies, then cook for another five minutes. Season with sea salt, then add the vinegar and the thick spiced coconut “milk”.

Cook over low heat for two minutes without letting it boil. Taste for seasoning, then remove from the heat. Garnish with fresh coriander and serve with white rice. Serves 4