Signature Living

SIGNATURE RECIPIES

Goan fish Curry served with steamed rice

WINE PAIRING: Wild Clover Brewery

Reuben paired his dish (above) with one of the following beers:
Eagle Weiss Fruity Belgian Wit
Blind Mole Crispy German Pils

Goan fish Curry served with steamed rice
Goan fish Curry served with steamed rice
Goan fish Curry served with steamed rice
Goan fish Curry served with steamed rice

Goan fish Curry

Cooking Method

Start with the Masala which is used as the base of our curry:

Take a medium sized bowl,
And add all the cloves,
Now colves are actually a dried flower bud. One of the worlds oldest spices, it pairs well with Roasts as well as Apples. Also popular in Chinese cooking, and are an essential spice in Chinese five spice mix. Used whole or ground, a very versatile aromatic

Now the
Coriander seeds,
These have a warm subtle flavour with a hint or citrus. Popular in Indian cuisine and is an essential ingredient to Garam Masala. It is preferable to buy in seed form and crush to a powder to impart the best flavour.

Next Cumin seeds. This spice gives Mexican and Middle Eastern foods their uniqueness. Also very popular in breads and cheese making. Once again it is best to use in seed form and ground when you require a powder.

Dried red chillies, for that extra kick.

Some star anise,
This star-shaped spice has a very similar smell to Liquorice.
Quite pungent in nature, a little goes a long way so be careful when adding this to your dishes. Excellent to use in poaching liquid for fruits.

Then the Turmeric
Member of the ginger family and gives the typical Indian orange/yellow colour. Most often used in Indian curries and mustards for heat.


Now Mix well to combine
And place the spices combination into a dry medium sized pan,
over medium heat
and toast until the spices become aromatic
Gently move the spices around the pan so that they don’t burn.

Toasting the spices before using them, allows all their natural oils to release and therefore gives a far superior flavour to our curry.

after a minute or so...
Take the spices off the heat,
and place it in either a food processor or a mortar and pestle.
Grind to a fine powder.
When done remove and place into a bowl .

Now add the rest of your masala ingredients in the same bowl;

The palm sugar,
salt,
garlic cloves,
ginger root
and tamarind.
Mix them all together.

Now for the fun part

Heat the oil in a large pan over a medium high heat,
and add the chopped onion,
Fry until soft and lightly golden,
then stir in the masala mix.

Now Cook,
stirring for a couple of minutes,
until you can really smell the spices
For about 2-3 minutes.
then stir in the tomato
and cook until most of the liquid has evaporated ,
which should take 5-8 minutes.

Leaving the liquid to evaporate allows the tomato to intensify and also reduces acidity.

With our curry starting to cook,
add the coconut milk
and 100ml water,
Stirring to combine.

Next,
Add the fresh chillies
and bring the curry to the boil.

Adding fresh chillies at the end of the cooking gives you a hot tasting curry. If you prefer not to have the curry too hot, then leave them out.

Now,
Add the fish
and prawns to the curry
It is easy to overcook seafood and because the seafood is cut into small chunks, it will cook even quicker.
I suggest to cook it for about 5 minutes, not more

Now for the Tadka. Tadka is the Hindi term for tempering and is popular in Indian cooking. It’s the action of lightly frying spices in hot oil until it infuses the oil. This is either done in the beginning of a dish or done at the end and poured over a dish.

Start by heating the oil in a frying pan
then add the mustard seeds
and curry leaves.
Cook for 30 seconds until the seeds begin to pop
Add the hot tadka over the curry.

Reuben is serving this curry with steamed rice
and fresh coriander but you can also enjoy it with Naan bread.

Ingredients

Masala:
5ml Cloves
15ml Coriander seeds
5ml Cumin seeds
8 dried red Kashmiri chillies
2 star anise
2ml Turmeric
10ml Palm sugar
1 tsp Salt
5 garlic cloves, crushed
3cm ginger root, peeled and grated
20ml Tamarind

Curry:
60ml Sunflower oil
1 onion, finely chopped
1 large tomato, chopped finely
1 tin of coconut milk
2 fresh green chillies, slit lengthwise
400g firm white fish, cut into 2cm chunks
200g prawns

Tadka:
10ml sunflower oil
2ml Mustard seeds
10 curry leaves