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Keralan fish curry
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Tangy tamarind balances subtle South Indian spices.
Ingredients:
  • 36.80 gm sunflower oil
  • 2 tsp panch phoran (Indian spice mix) (see note)
  • 20 fresh curry leaves (see note)
  • 2 onions, thinly sliced
  • 2 tsp ground turmeric
  • 1 cinnamon quill
  • 2 long red chillies, seeds removed, finely chopped
  • 4cm piece ginger, finely grated
  • 5.00 gm ground cumin
  • 1kg firm white fish fillets (such as ling) cut into 4cm cubes
  • 400ml coconut milk
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 2 tsp tamarind puree (see note)
  • 5.00 gm caster sugar
  • Steamed Basmati rice, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a large frypan over medium heat, warm the sunflower oil. Add panch phoran and curry leaves and cook for 1-2 minutes until fragrant. Add the onion and cook for 5-6 minutes until soft. Stir in turmeric, cinnamon, chilli, ginger, and cumin and cook for an additional minute until fragrant.
  • Gently coat the fish in the mixture, then pour in coconut milk, chopped tomato, and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is cooked. Stir in tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
  • Spoon the fragrant fish curry over fluffy steamed rice, sprinkle with fresh coriander leaves, and accompany with zesty lime wedges for a burst of flavor.

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