Goan fish curry

Method

1. In a food processor, blend the chilli, onion, coriander, tamarind and garlic to a fine paste.

2. Season with sea salt to taste, and smear the paste over the fish. Set aside.

3. Heat the sunflower oil in a deep-sided frying pan over a low heat and fry the marinated fish.

4. When the fish is nearly cooked, add the coconut milk and adjust the seasoning. Bring just to the boil, then remove from the heat immediately.

5. Meanwhile, make the fluffy boiled rice. Place the basmati, hot water, sea salt and cloves in a saucepan and bring to the boil.

6. Reduce the heat, cover partially and simmer until the rice is fluffy and cooked. Gently run a fork through the rice to loosen it.

7. Gently warm the fish curry through (bearing in mind that if coconut milk is boiled for too long, it separates) and serve with the fluffy boiled rice.

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Ingredients

4 dried red chillies, deseeded and soaked in a little water
1 small onion, roughly chopped
1 tsp ground coriander
2 tsp tamarind pulp, soaked in a little water
1 tsp Garlic, freshly minced
1 pinch sea salt
8 white fish, firm fillets, such as cod
1 tbsp sunflower oil
300ml coconut milk

For the fluffy boiled rice

300g Basmati rice, rinsed and drained
600ml hot water
1 pinch sea salt
2 Cloves

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