Quick Goan Fish Curry

• 2 garlic cloves finely chopped
• 2 teaspoons tamarind paste
• 1 teaspoon coriander seeds
• 1 teaspoon ground cumin
• 2 red chillies seeds removed and chopped
• 1 3/16 inches ginger piece of, chopped skin on
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 2 tablespoons dessicated coconut
• 1 can coconut milk
• 1 onion medium, finely chopped
• 2 tomatoes roughly chopped
• 1 teaspoon fish sauce
• vegetable oil for cooking
• 1 pinch salt
• 2/3 pound white fish firm

1. Combine all the curry paste ingredients together. Pour a tablespoon of oil into a frying pan or wok and cook the paste over a medium heat for 4-5 minutes.
2. Transfer the paste to a handheld blender and pour in a quarter of the coconut milk - this makes it more liquid and easier to blend. Whiz to a smooth paste and set aside.
3. Pour a little more oil into your pan and fry the onions until they start to brown. Add the paste, tomato, fish sauce and the rest of the coconut milk. Simmer for 4-5 minutes.
4. Remove any bones from your fish and cut into bite sized pieces. Cook in the sauce for 10 minutes. Carefully stir now and then, but be careful not to break up the fish.
5. Serve with plain boiled rice.

garlic, tamarind paste, coriander seeds, ground cumin, red chillies seeds, ginger, black pepper, turmeric, coconut, coconut milk, onion, tomatoes, fish sauce, vegetable oil, salt, white fish

Taken from www.yummly.com/recipe/Quick-Goan-Fish-Curry-1671495 (may not work)