Recipes / My Bristol Recipes
My Bristol Recipes: Bombil’s Goan fish curry
Fish curries from India are not just of one kind. There’s a new recipe from every lane of every Indian state.
Bombil from the team behind Nutmeg, Nutmeg Street Kitchen, Kal Dosa and Nadu opened in Bedminster in September and has had hungry customers queuing up to taste their authentic Bombay dishes.
Head chef, Shishir Sinha of the newly opened restaurant in Bedminster shared this recipe for a special curry from the Indian state of Goa.
is needed now More than ever
Sinha was also previously associated with restaurants in London and Dubai – photo: Benjamin Roure
Ingredients:
4 halibut fish fillets without skin
Juice of 1 lime
½ teaspoon salt
8 dried Kashmiri red chillies
80 grams of grated fresh coconut
3 teaspoon coriander seeds
1 medium-sized onion, chopped
1 teaspoon cumin seeds
1 teaspoon crushed black pepper
½ teaspoon fenugreek seeds
1 teaspoon turmeric
6 cloves garlic
½ inch ginger
60 grams of tamarind extract
2 tablespoons of coconut oil
10 curry leaves
2 medium-sized onions, sliced
3 fresh chillies, slit lengthways
2 tablespoons sunflower oil
50 grams unsalted butter
Method:
- Mix the salt and lemon juice, rub over the fish fillets and leave to marinate for 30 minutes.
- Soak the dried Kashmiri chillies in 250ml of warm water for 15 minutes. Drain and reserve the water.
- For the spice paste process the soaked chillies, grated coconut, coriander seeds, chopped onion, cumin seeds, turmeric powder, garlic, ginger, black pepper, tamarind extract and two tablespoons of the reserved soaking water in a blender until it is smooth.
- Heat the coconut oil in a shallow wide-based pan, add the sliced onions and fry until translucent. Add the curry leaves and sauté.
- Add the blended spice paste and cook until golden brown. You may need a splash of water to ensure the paste doesn’t burn.
Bombil opened in September and has already been getting praises for its authentic Bombay taste – photo: Karen Johnson
- Add coconut milk if you would like to add a sauce, bring it to a boil and cook for a few more minutes.
- To cook the halibut fillet, take one non-stick pan and heat sunflower oil.
- Place the fish in the pan and cook until it’s 80 per cent done. Then turn it over and give it a nice butter bath. Toss vine tomatoes and spring onion in the remaining butter. Sprinkle sea salt.
- Pour the sauce on the plate, place the fish on top alongside vine tomatoes and spring onion.
- Serve with steamed rice or paratha.
Bombil on East Street is easily accessible from the main road – photo: Karen Johnson
Bombil, 31 East St, Bedminster, BS3 4HH
Main photo: Benjamin Roure
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