With a non meat eating sister in law up this week we jumped on the opportunity to cook up some seafood, prawns are my favorite however mother hates them and the trawlers down the Gold Coast had a god awful catch, so fish it is. I also felt I had to put something a bit more mainstream after the Padang of last week. So here we have it Goan Fish Curry, from Goa in South India. Goa seems to be to the Europeans and Isrealies what Koh Samui and Bali are to Australians. A tropical beach side cultural playground. It was in Goa that I was first introduced to Indian Chinese food (Indians cook spring rolls better than anyone else) one day I am going to have to learn how to  cook Chinese food the Indian way, though not today, today is Fish curry. Food from Goa often has a hefty serve of Portuguese influence as it used to be a Portugese outpost back in the 16th Century, so you will often see tomatos used in the curries, as this one does. Goa is actually famous for Vindaloo and pork curries which are rare in India, however these are typically celebratory dishes, its the fish curry that is the key staple in Goa, hence a great place to start.

Fry the whole spices in a dry fry pan until you can smell the aroma.		Remove the hot spices and transfer them to a mortar  and roughly grind them.
	Chopped onion, chilli, garlic, ginger and a peeled tomato help make up the  curry paste.
Tomatoes are easily peeled by soaking them in a cup of boiling water for a few min's then slice the skin and it will peel of as shown		I blend the onion and tomato in an electric blender because I am a woos and can not  handle the onion in my eyes. The finer the better.
	Fry sliced onion until golden brown then add the blended mix. Fry stirring occasionally  until it forms a thick paste.
Add Coconut milk, tamarind and the ground spices to the paste and simmer gently.  Add Fish and simmer until  cooked through		Be sure to season with salt, this much onion can require  a lot of salt to balance the dish. Serve with lime, coriander and fresh chilli.