Goan Fish Curry

Step 1: Put the curry paste ingredients in a tall jug or milkshake container that fits the head of an immersion blender. Blend on high for 5 to 10 seconds, until the onion is pureed. Add more water if needed to help it puree.

Step 2: Heat the oil in a large pot over medium heat. Add the black mustard seeds and let them sizzle for 30 seconds; take care, as they may pop.

Step 3: Add the red onion and cook for 3 minutes, until the edges begin to turn golden.

Step 4: Add the curry paste and cook for 3 minutes to evaporate the water, bring out the spices’ aromas, and cook the garlic and ginger.

Step 5: Increase the heat to medium-high. Add the tomato paste and tomato pulp, and cook for 2 minutes.

Step 6: Add the water, coconut milk, sugar, salt and chilli powder, if using. Stir, then bring to a gentle simmer over low heat.

Step 7: Simmer for 2 minutes, then add the tomato and green chilli.

Step 8: Simmer for another 3 minutes, stirring occasionally, until the sauce has thickened and is not watery. The sauce will loosen when the fish releases its juices.

Step 9: Add the fish, stir, and cook for 3 to 4 minutes, until it flakes easily.

Step 10: Remove the pot from the heat and transfer the curry to a serving bowl. Garnish with coriander and fresh green chillies, if desired. Serve with basmati rice.