Sarah's Indian Kitchen

“Freshly ground spice mixes are more fragrant and flavourful, and I find it satisfying using a mortar and pestle when I have the time.”
Sarah Todd, author, My Indian Kitchen

GOAN-STYLE FISH CURRY WITH COCONUT RICE

PREP + COOK TIME 40 MINUTES SERVES 4

Having grown up in Australia with the ocean at my doorstep, I instantly felt a connection with Goa, with its tropical climate, abundant seafood and friendly locals. One of my fondest memories is cooking Crab Xacuti with a Goan family on the banks of a river. I watched them make Xacuti Masala using two stones as a homemade grinder, which is how I learnt to make it myself.

1/3 cup (80ml) vegetable oil
1 medium onion (150g), finely chopped
1 sprig fresh curry leaves
1 cup coconut curry base (p 78)
1 cup (250ml) coconut milk
2 tablespoons tamarind puree
1 tablespoon fresh lime juice
4 x 150g firm white fish fillets (see tips), skin on 1 lime, cut into wedges
South Indian coconut rice (p 77), to serve

Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat; cook onion until softened (5 minutes). Add curry