Title: Goan Fish Curry
Categories: Sainsbury's, Sainsbury7
Yield: 4 servings

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)

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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