Goan fish curry

Ingredients

For the fish

• 500 g kingfish (surmai) steaks
• 1/2 tsp ground turmeric
• Fine sea salt
• 1/2 tbsp lime juice

For the gravy

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 3 to 4 garlic cloves
• 1/2 tsp ground turmeric
• 3 to 4 dried Kashmiri red chillies
• 65 g freshly grated coconut
• 1 small onion, sliced
• 2 green chillies, slit
• 6 to 7 kokum
• Fine sea salt
• About 400 ml water

Method

1. Marinate Rub the fish with the salt, turmeric and lime juice and leave for 10 to 15 minutes.
2. Soften the onion Mix the sliced onion with a pinch of salt in a bowl to soften.
3. Grind the paste Grind the coriander, cumin, garlic, turmeric, dried chillies and coconut to a smooth paste with a little water.
4. Cook the gravy Cook the paste with about 400 ml of water in a heavy pan for 1 minute. Add the softened onion and green chillies, then the kokum and salt.
5. Poach the fish Lay the fish in the gravy, cover and cook for 7 to 8 minutes, until it is opaque and flakes easily. Serve hot with rice.

Food safety

Cook the fish until opaque all through and flaking easily. Fish bones: warn diners. Dried chillies irritate eyes and skin: wear gloves.