Kerala fish curry
40 min·South Indian
Ingredients
- 6 shallots
- 4 cloves of garlic
- 2.5cm piece of ginger
- 1 fresh green chilli
- 750g firm white fish, from sustainable sources
- groundnut oil
- 1 teaspoon mustard seeds
- 20 curry leaves
- 1 tablespoon chilli powder
- 1 teaspoon turmeric
- 1 x 400g tin of light coconut milk
- 1 x 400g tin of quality chopped tomatoes
- a few sprigs of fresh coriander
Instructions
6 steps
- 1
Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- 2
Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- 3
Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- 4
Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- 5
Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- 6
Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
Progress
0 / 6 steps
