It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! 1 large onion (sliced) 1 large tomato (sliced) 7 to 8 dry red chilies. Ingredients.

2 pounds (or about 1 kilogram, fish cleaned and cut into pieces: kingfish, monkfish, halibut or tuna) 1 1/2 inch lump of tamarind (lump tamarind can be found in Indian food specialty stores) 1/2 cup hot water. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. For the spice paste/masala 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp mustard seeds 2 - 3 cloves garlic 1 tbsp chopped fresh ginger (approx a 1in/2.5cm piece) 1/4 tsp salt 1/2 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp turmeric