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Keralan fish curry

Lesley Holdship

A warming fish curry inspired by the flavours of Kerala on the coast of southern India

Recipe Meta


20 mins


30 mins






  • 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


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.

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