Keralan Fish Curry Recipe
Ingredients
- 750 g Frim 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 piece Ginger finely sliced
- 1-2 Green Chilies finely sliced
- 1 tbsp. Kashmiri Red Chili Powder
- ½ tsp Turmeric
- 4 Tomatoes Chopped
- 400 ml Coconut Milk
- Chopped Coriander
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.