Name: Goan Fish Curry
Prep time: 15 min
Cook time: 30 min
Ingredients: 5 cloves garlic (peeled and roughly chopped); 5 cm ginger (peeled and roughly chopped); 3 dried red chilli (I used *Kashmiri - see note above); 3 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp lightly crushed fennel seeds; 2 medium red onions (finely diced); 1 cinnamon stick; 1 tsp ground cumin; 2 tsp ground coriander; 1/2 tsp turmeric; 1 tsp tomato paste; 2 big ripe tomatoes (roughly chopped); 400 ml coconut milk; 500 g white fish fillets (skin removed and cut into 4); 1 lime (quartered); small bunch coriander to finish

Goa is my happy place, I love the food, the sun and the people. Goan food has been heavily influenced by the Portuguese occupation which lasted 451 years. Fish is plentiful and the signature flavours of the Goan and sout...

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