Steenbergs Organic Kerala Fish Curry recipe

Kerala Fish Curry

Recipe for 4

400g of white fish fillets, eg cod
4 tbsp of oil
2 tomatoes, quartered
1 onion, thinly sliced
20 organic curry leaves
2 green chillis, slit lengthways
2½ cm cube of fresh ginger, grated
½ tsp organic turmeric powder
¼ tsp organic chilli powder
200ml canned coconut milk
1 tbsp lemon juice
1 tbsp vinegar
Sea salt ideally one that's been sun dried with no chemicals added such as Steenbergs traditional sea salt.
Freshly milled organic black pepper

Clean the fish and cut into 2½ cm cubes.
Heat oil in frying pan. Add the tomatoes, onion, curry leaves, green chillis and ginger. Cook over moderate heat for 5 minutes or until lightly browned. Add the turmeric and the chilli powder and mix well. Add 200ml of water, raise the heat to high and boil for 2 minutes.
Then lower the heat right down and carefully stir the coconut milk into the curry. Simmer gently for a further 5 minutes. Add the cubed fish and cook over moderate heat for 10 minutes, stirring occasionally.
Mix in the lemon juice and vinegar, then remove from the heat. Serve with plain boiled rice.

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