Keralan fish curry
Lesley Holdship
A warming fish curry inspired by the flavours of Kerala on the coast of southern India
Recipe Meta
Prep
20 mins
Cook
30 mins
Serves
4
Difficulty
Medium
Ingredients
- Sunflower oil
- 1 tsp mustard seeds
- 1 onion, thinly sliced
- 2 garlic cloves, peeled and crushed
- 2cm root ginger, peeled and grated
- 1 plump red chilli, finely sliced
- 1½ tsp ground coriander
- 1 tsp fenugreek
- 1 tsp turmeric
- 16-20 curry leaves
- 600ml coconut milk
- Sea salt
- 700g mix of firm fish like monkfish, bass, salmon
- 200g raw king prawns
Method
Warm the sunflower oil in a large wide pan. Add the mustard seeds and let them pop in the heat. Try not to lose too many! Add the onions and garlic and cook for around 7-8 mins until soft.
Next, add the chilli, ginger, ground coriander, fenugreek and turmeric. Cook with the onion for 2-3 mins. Pour in the coconut and add the curry leaves. Season with a good pinch of sea salt and simmer for 8-10 mins.
Meanwhile, skin and fillet the fish and cut into large chunks. Submerge in the sauce along with the prawns and cook very gently for 5-6 mins. Serve with basmati rice or parotta.
