Goan Style Fish Curry
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This Goan twist on our Keralan sauce adds a delicious spicy kick and rounded warmth to this favourite.
Keralan Coconut Curry
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Ingredients
  • 1 packet of The Spice Tailor Keralan Coconut Curry
  • 1 tsp. vegetable oil
  • 250-275g firm white fish, cut into large chunks
  • 2 kashmiri chillies, seeded
  • 2/3 tsp. cumin seeds
  • 2 cloves
  • 5 black peppercorns
  • 100ml fish stock or water
Method
  1. Grind together the chillies, cumin, cloves and black peppercorns until fine. Mix in a little water. Keep the spice packet for another dish.
  2. Heat the oil in a medium sized saucepan. Add the spice paste and cook for 20 seconds. Add the sauce and stock or water and bring to a boil. Add the fish and continue cooking until done, adding a little more boiling water if necessary.
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