Recipe

Amits Goa Curry Recipe

	Anna2913 / All my dishes 1 year, 1 month ago For the adventurous chef - NOT your typical Indian dish! Goa is India's premier beach destination, a former Portuguese colony south of Bombay, and the home of some of the best seafood in the country. (Most Indian restaurants in the U.S. serve North... More Prep:10m Cook:60m Servings:4	Anna2913
	indian tomato coconut curry

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Ingredients

Serve over hot Basmati Rice.

Curry:

2 tbsp olive oil

1 medium onion, finely diced

2-3 cloves garlic, minced

1-2 tsp. ground coriander*

2-3 tsp. ground cumin*

1-2 tsp. red chili powder*

1 tsp. turmeric*

1 1/2 lbs. white fish, cut into bite size pieces (or shrimp, deshelled and deveined)

18 oz. (approx) canned tomato puree, divided

12 oz. (approx) canned coconut milk, divided (shake well before opening)

Topping:

1/2 medium onion, finely diced

1 large cucumber, diced

2-3 small tomatoes, diced

juice of 1/2 lemon

lemon wedges

*These spices are all to taste. If you don't like too much spice, use a small amount. Also, if there is an Indian market near your home, you can often find these spices imported from India, and available for a lower price. Indian red chili powder, in particular, has a different flavor than red chili powder in the U.S., which is more likely to taste like the spice in Mexican food.

Directions

In a bowl, mix topping ingredients: 1/2 diced onion, cucumber, tomato, and lemon. Refrigerate.

In a wok or deep skillet, heat olive oil and add onion and garlic over medium-high heat. Saute until onions are lightly browned, approx 8 minutes.

Reduce to medium heat and sprinkle coriander, cumin, and red chili powder into onion. Be careful - if the red chili powder begins to irritate your throat or eyes, reduce heat again. Saute a few minutes more.

Add fish or shrimp, and stir-fry quickly until fish is coated with onions and spice, and turning solid white in color, just a minute or two. You do not need to cook all the way through.

Reduce heat and add one 12 oz. can of pureed tomato. Bring curry to a simmer, stirring as you go. Cover and simmer for about 15-20 minutes, stirring occasionally. (You can use this time to make the basmati rice on another burner.)

Shake canned coconut milk before opening. Add about 3/4 of the can. Cover and simmer for another 5 minutes.

Taste the curry. If it seems a little bland, sprinkle any or all of the spices into it. You can also sprinkle powdered garlic. If it's too spicy, add more of the tomato and coconut milk.

Balance the flavor of the tomato and coconut milk, adding the remainders of each until achieving a result you like. It shouldn't taste of too much coconut, but don't let the tomato flavor overwhelm the dish either.

Also make sure the curry does not dry up too much. It should remain soupy and have a soft reddish color, like a tomato basil soup.

Cover and simmer for another 10 minutes until spices and flavors are absorbed. Be patient... the more time you give this curry to mature on the stove, the better it will taste!

To serve, place a small portion of hot basmati rice in the bottom of a bowl. Ladle a generous helping of curry over the rice. Place a few spoonfuls of topping on top, and squeeze one lemon wedge over the entire dish. Enjoy!

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