Keralan Fish Curry
A rich, creamy south Indian dish that is brimming full of spices
Ingredients
- 750 g firm white fish cut into chunks
- ½ tsp turmeric
- ½ tsp salt
- 1 tbsp Coconut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 5 shallots finely sliced
- 4 garlic cloves finely sliced
- 3 cm piece of ginger finely sliced
- 1-2 green chilli finely sliced
- 1 tbsp Kashmiri chilli powder this can be reduced to suit your taste, if unsure use 1tsp
- ½ tsp turmeric
- 4 tomatoes chopped
- 400 ml tin coconut milk
- Handful coriander chopped
Instructions
- Coat the fish in salt and turmeric
- Heat a tbsp of coconut oil in a shallow large based pan.
- Add the mustard seeds with the curry leaves till the seeds start to pop.
- Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
- Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.
- Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.
- Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.
Notes
This recipe is sponsored by Mediterranean Supermarket