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Keralan fish curry
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Total Time:
40 minutes
Rich and aromatic South-Indian curry with creamy texture.
Ingredients:
  • 6 shallots
  • 4 cloves of garlic
  • 2.5 cm piece of ginger
  • 1 fresh green chilli
  • 750 g firm white fish from sustainable sources
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of quality chopped tomatoes
  • a few sprigs of fresh coriander
Instructions:
  • Peel and thinly slice shallots, garlic, and ginger. Trim and finely slice the chili. Cut the fish into chunks. Heat groundnut oil in a large pan, add mustard seeds and curry leaves, and cook until seeds start to pop. Add shallots, garlic, ginger, and chili, cook over medium heat for 5 minutes or until softened. Combine chili powder and turmeric with a splash of water, and mix into the pan. Fry for 1 minute, then add fish, coconut milk, and tomatoes. Season, bring to a boil, then simmer for 20 minutes until fish is cooked and sauce is reduced. Garnish with chopped coriander leaves. Serve with basmati rice and warm naan bread.

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