Goan Caldine (Yellow Fish Curry)

Dean Person

From Regional Indian Cooking (pg 132) by Ajoy Joshi & Alison Roberts

¼ tsp cumin seeds

1" knob fresh ginger, peeled & rough chop

3 cloves garlic

1 tsp ground turmeric

400 ml (13 fl oz) coconut cream

2 tbsp veg oil

1 yellow onion, chopped

1 tsp salt

2 fresh mild long green chilies, split lengthwise

750 g fish fillets (snapper or cod)

Juice of 1 lemon

In a large frying pan heat oil over medium-low heat. Add onion and salt and cook uncovered until onion is dark golden brown. (20 to 25 minutes)

Grind cumin seeds into fine powder. Add to a food processor with ginger, garlic, and turmeric and process until roughly chopped. Add a little coconut cream and process to a fine paste.

Once onions are caramelized raise heat to medium, add chilies and cook for 2 minutes.

Add spice mixture and cook, stirring until sauce comes to a simmer.

Add fish and cook until it flakes with a fork (8 to 10 minutes).

Remove from heat and stir in lemon juice. Adjust salt if necessary.

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