Mild flavoursome fish curry with coconut milk, inspired by the fish curries found in Kerala, in Southern India. Recipe for 4
Kerala Fish Curry Recipe
Mild flavoursome fish curry with coconut milk, inspired by the fish curries found in Kerala, in Southern India. Recipe for...
Ingredients
| 400g | white fish fillets, eg cod |
| 4 tbsp | sunflower oil |
| 2 | tomatoes, quartered |
| 1 | onion, thinly sliced |
| 20 | Steenbergs organic curry leaves |
| 2 | green chillis, slit lengthways |
| 2½ cm | cube of fresh ginger, grated |
| ½ tsp | Steenbergs organic turmeric powder |
| ¼ tsp | Steenbergs organic chilli powder |
| 200ml can | 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 |
Method
- 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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