An iconic Indian dish which uses my favourite whole Kashmiri chillies as the key ingredient. In the south, it's all about frying a pungent spice paste to create the basis for a delicious sauce and fill your kitchen with a mouth-watering fragrance.
This dish uses some classic ingredients from the region from fresh coconut to tamarind for a robust, yet fresh and fragrant, flavour. I love this cooking style because it's all about cracking spices, squishing garlic, bashing ginger and slicing chillies. 'Argument Cooking' I call it.
We use the flat pestle and mortar to grind spices, the coconut scraper (The Coconut Scraper - that's going on my gravestone) and even a machete to split the coconut. Exciting stuff. Now, you can use coconut cream to create a thicker creamy sauce or you can go down the traditional path as I do and use water to make a thinner, lighter sauce. Either way, this is a classic curry packed wih fresh tastes you will just love.
Check out my Goan curry kits here for a handy packet of all the top quality spices you need for this recipe.
All you need is some plain rice or naan and let the fish speak for itself.
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