Goan Fish Curry....this will be a favorite

Mr B loves fishing and we are always trying to find something tasty to do with fish. 
Last night I created a Goan Fish Curry.   http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/29/how-to-cook-perfect-goan-fish-curry

Flathead Fillets Cut into bite size pieces.

The masala paste is made by toasting cloves, coriander seeds, cumin seeds, dried red chillies and star anise. This was ground and then turmeric, palm sugar, salt, garlic, ginger and white vinegar was added.

Chopped onion is fried in oil, the masala paste is added, the smell is amazing.

I added 4 (expertly chopped by Cooper) small tomatoes.

Coconut milk and green chillies are added and simmered for 10 mins , then the fish is added. A tadka is made by frying black mustard seeds and fresh curry leaves in some very hot oil.  This caused a minor explosion in the kitchen!! The tadka is added at the last

 

The Goan Fish Curry was served with steamed rice, garnished with coriander and a wedge of lime.  It is a delicious fish curry.

 

A glass of Riesling was the perfect wine to enjoy with the curry.

 

As a special treat for the family I made a Pavlova with banana and passionfruit.  I think Harry is looking forward to eating his piece!!

The Christmas cake was made too.  After having the fruit soaking in rum for over a week, it was time to add the remaining ingredients and bake the cake.  The first of my Christmas cooking.  Still to make... plum pudding, fruit mince tarts and if Dayne  has his way, my special rockyroad, made with Turkish delight, pistachio nuts, macadamia nuts, marshmallow and cherries.