Keralan fish curry

Dinner tonight , 29 September , 2019
Very easy fish curry dish, loads of flavour , I would maybe just wait with adding the fish to 3-5 minutes before serving , 20 min the fish disintegrate into the veggies and curry sauce making it like "porridge " kind of stew.
4 servings

6 shallots
4 cloves of garlic
2.5 cm piece of ginger
1 fresh green chilli
750 g firm white fish , from sustainable sources
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400 g tin of light coconut milk
1 x 400 g tin of quality chopped tomatoes
a few sprigs of fresh coriander/cilantro

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

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.

Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

Calories 190 10%
Fat 7.3g 10%
Saturates 4g 20%
Sugars 4.3g 5%
Salt 0.8g 13%
Protein 26.3g 53%
Carbs 6g 2%
Fibre 1.6g -
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