Keralan Fish Curry

• 750g Cod Loin (or any white fish)
• Small handful of dried curry leaves (approx. 15-20)
• 4-5 shallots, finely sliced
• 2 tsp chopped garlic
• 2 tsp chopped ginger
• 2 green chilli, finely sliced (1 if want less spicy)
• 1 tsp Kashmiri chilli powder (optional)
• ½ tsp turmeric
• 1 tsp mustard seeds
• 1 tsp ground coriander powder
• 1 tsp ground cumin powder
• ½ tsp salt
• 1 tsp sugar
• Vegetable oil
• 2 large tomatoes, quartered
• 400ml tin coconut milk
• Handful coriander, chopped for garnish
• Water

• Slice the cod loin into large chunks and set aside.

• Cover the bottom of a heavy pan with vegetable oil, on a medium heat. Add the mustard seeds and dried curry leaves then once the mustard seeds start to pop, add the sliced shallots. Cook the shallots for a few minutes until they start to soften. Now add the garlic and ginger to the pan with a generous pinch of salt and turn the heat down so that you don’t burn the ingredients, continue to gently cook and stir for a few minutes.

• >Add the ground spices along with the chopped green chilli and tomatoes. Stir to combine with the other ingredients in the pan.

• Add a few teaspoons of water to deglaze the pan to remove any spices stuck from the bottom and then pour in the coconut milk. Stir, bring to a gentle simmer and season with a tsp of sugar. Season to taste with salt and sugar to your preference.

• Place the fish pieces into the curry sauce and simmer for 5-6 minutes until the fish has cooked through.

• Serve with steamed rice and fresh coriander leaves.