Goan-Style Asafoetida Fish Curry

Method

1. 1
   • cod fillet 600 g
   • ground turmeric 1 tsp
   • salt to taste

   Season the cod — Pat the cod pieces dry and season lightly with salt and a pinch of turmeric; set aside for 10 minutes.

   ⏱10 min
2. 2
   • vegetable oil 3 tbsp
   • mustard seeds 1 tsp
   • asafoetida ½ tsp
   • curry leaves 10

   Temper the spices — Heat the vegetable oil in a wide pan over medium heat. Add the mustard seeds and let them pop, then stir in the asafoetida and curry leaves.

   ⏱2 min
3. 3
   • garlic 2
   • fresh ginger 1
   • fresh chilli 1

   Sauté the aromatics — Add the garlic, ginger and fresh chilli, and sauté for 1 minute until fragrant.

   ⏱1 min
4. 4
   • ground turmeric 1 tsp
   • chilli powder 1 tsp
   • ground cumin 1 tsp
   • ground coriander 1 tsp

   Bloom the ground spices — Stir in the turmeric, chilli powder, cumin and coriander, and cook for 30 seconds until aromatic.

   ⏱30 sec
5. 5
   • canned tomatoes 200 g

   Simmer the tomato sauce — Add the crushed canned tomatoes and a splash of water, then simmer for 8 minutes until the sauce thickens slightly.

   ⏱8 min
6. 6
   • cod fillet 600 g

   Poach the cod — Gently slide in the cod pieces, cover and simmer for 6 minutes, or until the fish is just cooked through.

   ⏱6 min
7. 7
   • curry leaves 10
   • salt to taste

   Season and serve — Season with salt to taste and serve hot, garnished with any remaining curry leaves.