Fish Curry with Goraka
A sour, gently spiced fish curry cooked in a clay pot.
Ingredients
- 500 g firm fish such as tuna or seer, cubed
- 3 pieces goraka, soaked in ½ cup hot water, then ground to a paste
- 2 tbsp Ghame Fish Curry Powder
- 1 tsp Ghame Chilli Pieces
- ½ tsp Ghame Turmeric Powder
- 1 tsp salt
- 1 tbsp coconut oil
- 1 red onion, sliced
- 3 cloves garlic and a small piece of ginger, chopped
- 2 green chillies and a sprig of curry leaves
- 1 cup thin coconut milk
- ½ cup thick coconut milk
Method
- Mix the fish with the fish curry powder, chilli pieces, turmeric, salt and goraka paste. Leave for 15 minutes.
- Heat the oil in a clay pot and fry the onion, garlic, ginger, green chillies and curry leaves until soft.
- Add the fish with its marinade and the thin coconut milk. Bring to a gentle simmer and cook for 10 minutes without stirring; shake the pot instead so the fish stays whole.
- Add the thick coconut milk and simmer for 3 to 5 minutes. Adjust the salt.
