This light and healthy curry from Goa in Southern India is a delight. Coconut gives it sweetness, while tamarind adds a contrasting sourness. It's easy to make and really tasty.
Toast the Spices
In a dry frying pan, toast the coriander and cumin seeds along with the chilli flakes for a minute or two, until they are lightly browned.
Make the Sauce
Peel and finely chop the onion and sauté in a little oil for about 5 minutes. Peel and mince the garlic and ginger. Pop them in a spice mill or mortar and pestle with the toasted spices, and crush/whizz/bash until you have a smooth-ish paste. Add the paste to the onions and cook for a few minutes.
Add the coconut milk, mix well, then add the tomato. If you are using whole tomatoes, you'll need to chop them finely first.
Cook for 5 minutes, then add the tamarind paste, sugar and chopped chillies. Let the flavours blend for a few minutes, then taste it and adjust the seasoning - you want a balance of sweet, sour and salty, so add more sugar , tamarind or salt if it is lacking.
Finish the Curry
When you have a nice thick sauce, chop the fish into big chunks - remove the skin if you wish, but I leave it on. Add the fish and the prawns to the sauce and cook another 5-10 minutes until the flesh is opaque and flakes easily. Stir in some chopped coriander.
If you want to be authentic, you serve this on a banana leaf. Garnish with fresh coriander and serve with rice and pickles.