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South Indian fish curry
South Indian fish curry
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Ingredients:
  • 4.60 gm vegetable oil
  • 1 tsp brown mustard seeds
  • 1 large brown onion, halved, thinly sliced
  • 15 fresh curry leaves
  • 80ml (1/3 cup) fish stock
  • 2 medium fresh green chillies
  • 2cm piece fresh ginger
  • 750g firm white fish fillets (like flake or ling)
  • 2 tsp ground coriander
  • 1 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 125ml (1/2 cup) light coconut milk
  • 1 200g container skim milk natural yoghurt
  • 1 Lebanese cucumber, halved, deseeded, chopped
  • Salt & freshly ground black pepper
  • Cooked Basmati rice, to serve
  • Pappadums, to serve
Instructions:
  • In a medium saucepan over medium heat, gently heat the oil until shimmering. Add the mustard seeds and cook until they start to pop, about 30 seconds.
  • Combine the onion, garlic, curry leaves, and stock in the pan. Cover and bring to a boil over medium-high heat. Reduce heat to low, cover, and cook, stirring occasionally, until the onions are soft, about 6 minutes.
  • Prep the chillies by deseeding and finely chopping them. Peel and finely grate the ginger, then cut the fish into 4cm pieces.
  • Mix the chillies, ginger, coriander, cumin, and turmeric into the onions and cook, stirring, for 1 minute until fragrant.
  • Combine the fish and coconut milk in a pot and bring to a boil over medium-high heat. Then, lower the heat, partially cover, and cook for 5 minutes until the fish easily flakes with a fork, stirring occasionally.
  • Mix the yogurt and cucumber in a small bowl.
  • Season the curry with salt and pepper to taste, then serve immediately with the yoghurt mixture, rice, and pappadums.

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