Goan Coconut Fish Curry with Rice

Ingredients

• 1 1/2 pounds firm white fish fillets, cut into large chunks
• 1 tablespoon neutral oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon tamarind concentrate
• 4 cups cooked basmati rice and cilantro, to serve

Steps

1. Heat oil in a wide saucepan. Cook onion for 4 minutes, then add garlic, ginger, coriander, turmeric, and cumin for 30 seconds.
2. Add tomatoes with their juices and simmer for 5 minutes until softened.
3. Stir in coconut milk, tamarind, and 1/2 teaspoon salt. Bring to a gentle simmer; do not boil hard once the coconut milk is in.
4. Slide fish into the curry in one layer. Cover loosely and cook 7 to 9 minutes until the fish is opaque and flakes easily.
5. Taste and adjust the tartness with a little more tamarind or a pinch of sugar if needed.
6. Serve with basmati rice and cilantro.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.