Nisha Katona’s Goan fish curry

“I have used meaty monkfish in this dish as it keeps its form and can take well the South Indian spicing of curry leaves and mustard seeds,” explains TV chef Nisha Katona. “It also absorbs beautifully the fruity tang of the tamarind.”

Goan fish curry

Ingredients:
(Serves 4)
Prep: 10 minutes
Cook: 25 minutes

1tbsp lemon juice
1tsp ground turmeric
600g monkfish tail, cut into 3cm pieces
4tbsp vegetable oil
½tsp mustard seeds
6–8 curry leaves
1 white onion, finely chopped
¼tsp chilli powder
½tsp ground coriander
300g coconut cream
½tsp sugar
1tsp salt
1tbsp tamarind concentrate
2tbsp chopped fresh coriander (stalks and leaves)
Rice, to serve

Method:

1. In a bowl, mix together the lemon juice and half of the turmeric. Add the fish pieces and gently toss to coat in the mixture, then cover and place in the refrigerator while you prepare the rest of the ingredients.

2. Heat the oil in a large, heavy-based pan over a medium high heat. Add the mustard seeds and curry leaves and allow to crackle for 15 seconds, then add the onion and cook for 6–7 minutes, or until starting to turn golden.

3. Add the remaining turmeric, along with the chilli powder and ground coriander and cook for 2 minutes.

4. Add the coconut cream along with 60ml water (or more if you prefer a saucier curry) and bring to the boil, then reduce to a simmer, add the marinated fish pieces and cook for 10 minutes.

5. Stir in the sugar, salt and tamarind concentrate, then taste and adjust the seasoning.

6. Finish with the chopped coriander and serve with rice.

The Curry Bible by Nisha Katona is published in hardback by Penguin Michael Joseph, priced £28. Photography by Nassima Rothacker. Available now