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Kerala Style Fi...

Kerala Style Fish Curry | Coconut Fish Curry

Name: Kerala Style Fish Curry | Coconut Fish Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1/2 tsp mustard seeds; 1 tsp cumin seeds; 15 curry leaves; 1 onion; 3 cloves garlic; 1 inch piece ginger; 2 green chillies; 2 tsp ground coriander; 1 tsp chilli powder; 1/2 tsp ground turmeric; 2 tomatoes; 1 tsp salt; 180 ml coconut milk; 120 ml water; 400 g firm white fish; 1/2 tsp garam masala

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Prep: 20 min

Cook: 25 min

Extra Time: 20 minutes for soaking

This Keralan style fish curry is packed full of all the delicious flavours of Southern Indian cuisine. Peppery mustard seeds, fragrant curry leaves and creamy coconut milk make this super simple curry a delight to eat. Perfect served with a bowl of fluffy basmati rice and a wedge of lemon.

Ingredients

2 tbsp

vegetable oil

1/2 tsp

mustard seeds

1 tsp

cumin seeds

curry leaves

onion, pureed

3 cloves

garlic, minced

1 inch piece

ginger, minced

green chillies, minced, (optional)

2 tsp

ground coriander

1 tsp

chilli powder

1/2 tsp

ground turmeric

tomatoes, skinned and chopped

1 tsp

salt, or to taste

180 ml

coconut milk , (3/4 cup)

120 ml

water, (1/2 cup) or as required

400 g

firm white fish, (14oz), like haddock, pollock, cod or tilapia

1/2 tsp

garam masala

Method

1. Heat oil in a pan over a medium low heat.
2. Add the mustard seeds and cumin seeds. once they start to sizzle and pop, add the curry leaves and cook until fragrant.
3. Add the onions, ginger, garlic and chillies. Cook for 6-7 minutes or until onions turn light golden brown, add a few splashes of water now and then if the onions start to stick to the bottom of the pan.
4. Add the ground coriander, chilli powder, ground turmeric and a splash of water. Cook the spices for 1-2 minutes or until the oil starts to separate.
5. Once the spices have cooked add the chopped tomatoes. Cook until the tomatoes have completely broken down into a puree and the oil starts to separate, this should take 4-5 minutes.
6. Season with salt, then pour in the coconut milk and water, cover with a lid and cook for 5 minutes.
7. Add the fish, and cook for 10 minutes or until the fish is cooked through and the sauce is to your desired consistency.
8. Finally sprinkle over the garam masala, stir very gently (careful not to break up the fish), remove from the heat and serve.

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