Cook and Scale
Goan-Style Asafoetida Fish Curry
4 servings · 40 min total
A tangy, aromatic coastal curry where a pinch of asafoetida blooms in hot oil with mustard seeds and curry leaves, building a fragrant base for tender cod simmered in spiced tomato sauce.
Ingredients
- 600 g cod fillet, cut into 2-inch pieces
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- ½ tsp asafoetida
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic, minced
- 1 fresh ginger, grated
- 1 fresh chilli, slit
- 10 curry leaves
- 200 g canned tomatoes, crushed
- salt to taste
Contains: Fish, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the cod — Pat the cod pieces dry and season lightly with salt and a pinch of turmeric; set aside for 10 minutes.
- 2.
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.
- 3.
Sauté the aromatics — Add the garlic, ginger and fresh chilli, and sauté for 1 minute until fragrant.
- 4.
Bloom the ground spices — Stir in the turmeric, chilli powder, cumin and coriander, and cook for 30 seconds until aromatic.
- 5.
Simmer the tomato sauce — Add the crushed canned tomatoes and a splash of water, then simmer for 8 minutes until the sauce thickens slightly.
- 6.
Poach the cod — Gently slide in the cod pieces, cover and simmer for 6 minutes, or until the fish is just cooked through.
- 7.
Season and serve — Season with salt to taste and serve hot, garnished with any remaining curry leaves.