Chilli Powder, Coriander Seed, Turmeric, Cumin Seed, Paprika.
WARNING: This is a pure spice mix so if you heap your tablespoon when cooking, the curry will be hot.
This South Indian fish curry originating from Goa makes a beautiful hot seafood curry and can be used for any kind of seafood, vegetables, lentils or meat if you choose.
Goa Fish Curry
Ingredients - 1kg fish steaks or whole small fish (rubbed with 1 tsp salt), finely dice - 2 medium onions, 6 cloves garlic, 3 green chillies/capsicum, 400mls coconut cream, 1/2 cup tinned diced tomatoes, Okra (optional), juice of 1/2 lemon, 1/2 cup of oil, 2 level tbsp Goan Fish Curry Blend.
Method - Heat the oil in a pot, fry the onions, garlic and green chillies until soft. Add the Goa Fish Curry Blend and fry gently on low heat. Add the coconut cream and tinned diced tomatoes. Bring to the boil and add the fish and okra, cooking gently with the lid on the pot until the fish is done. Be careful to avoid overcooking the fish. Salt to taste, fish curries are usually better the next day. Serve with steamed rice, lime pickles and a diced salad of cucumber, red onions and tomatoes.