Keralan fish curry

This delicious Indian curry has aromatic flavours to make your taste buds tingle.

None

Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: Serves 6

Cuisine: Indian

Ingredients

  • Shallots 6
  • Garlic 4 Cloves
  • Ginger Ginger 2.5cm fresh root ginger
  • Green chilli 1
  • White fish 750g
  • Ground nut oil 2 Tsp
  • Mustard seeds 1 Tsp
  • Curry leaves 20
  • Chilli powder 1 Tbsp
  • Turmeric 1 Tsp
  • Coconut milk 400g Can
  • Chopped tomatoes 400g Can
  • Coriander Handful
Shop Ingredients
×

Buy Products

ProductPriceQuantityTotal
Mustard Seeds

£ 0.30

Each

£ 0.30

Curry Leaves

£ 0.70

Each

£ 0.70

Chilli Powder

Out of stock

Out of stock

Turmeric Powder

Out of stock

Out of stock

Coconut Milk

Out of stock

Out of stock

Tomatoes Chopped

Out of stock

Out of stock

Directions

1. Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

2. Heat the ground nut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop. 

3. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for five minutes, until softened.

4. Mix together the chilli powder and turmeric with a splash of water, then add to the pan. Fry for a minute, then add the fish, coconut milk and tomatoes. Season with salt and pepper then simmer for 20 minutes.

5. Divide into bowls, garnish with coriander leaves then serve with basmati rice and warm naan bread.

Previous Recipes Back to All Recipes Next Recipes