Goan Coconut Haddock Curry
I travelled to Goa in 1988 and distinctly remember the freshness of the sauce and spices, also learnt that dry red chills is the secret ingredient to the base sauce.
Goan Coconut Haddock Curry
I travelled to Goa in 1988 and distinctly remember the freshness of the sauce and spices, also learnt that dry red chills is the secret ingredient to the base sauce.
Cooking Instructions
- 1
First step, soak the dry red chillis in cup of water
- 2
Mix the salt, 1/2 teaspoon turemric, lemon juice and rub into the haddock chunks.
- 3
After 15 minutes drain the dry chillis, keeping the water aside.
- 4
Add half of the water plus the soaked red chillies, coconut grated, garlic, coriander powder, cumin powder, tamarind paste, turmeric, green chilli, tomato, tomato puree, diced onion, blend to a smooth paste
- 5
In a shallow wide pan, pop the cumin seeds in hot oil, add the sliced onions & sauté until translucent, add the spice paste, grated ginger, crushed coriander stir for a few minutes and a little water from the soaked dry chillis. To this add salt if required, coconut milk and simmer and keep stirring until the oil is seen on top.
- 6
Lastly gently place the marinated haddock chunks into the sauce and simmer for fish is cooked, about 5 minutes.
- 7
Garnish with chopped coriander and grated coriander
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