Keralan Fish Curry
A light, fresh and creamy fish curry perfect for Summer evenings
Ingredients
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
2 tsp vegetable oil
2 large tomatoes, quartered
400ml tin coconut milk
Handful coriander, chopped for garnish
Water
Method
Slice the cod loin into large chunks and set aside.
In a heavy pan on a medium heat, add 2 tsps of vegetable oil. 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.
How To Make Keralan Fish Curry
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
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
2 tsp 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.
In a heavy pan on a medium heat, add 2 tsps of vegetable oil. 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.
How To Make Keralan Fish Curry
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!