The Goan fish curry is a rich, sour sauce that is served with fish. Usually a white fish, but has also been served with strong oily fish, or even shrimp.
First in a dry frying pan roast the coriander, cumin and mustard seeds. Take them off the heat when they start popping.
Grind them to powder in a mortar and pestle.
Grind the star anise in the mortar and pestle separately.
Divide up the tamarind and disolve in the distilled
vinegar. Set aside.
Put the ground spices in a bowl and add Kashmiri chilli or paprika and
cayenne chili, tumreric, and sugar. Add the vinegar and tamarind
to the spices prepared above.
Take a large pot, and put the oil in and let it get hot. Then add the
onions and cook until they are translucent. Then add the ginger and
chopped fresh chillies then last the garlic and chopped tomato or tomato
Then add all the spices set aside earlier and stir to mix everything.
When it comes back to heat, add the coconut milk and bring up to a boil,
then reduce to a simmer.
lastly add the seafood cooking the seafood in the sauce.
Serve with rice.
This curry should be hot, you can adjust the chillies to taste.