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.