Keralan Fish Curry- South Indian fish curry

A rich, creamy south Indian dish that is brimming full of spices.

Ingredients

750g firm white fish cut into chunks ½ tsp turmeric ½ tsp salt 1 tbsp Coconut oil 1 tsp mustard seeds 20 curry leaves 5 shallots, finely sliced 4 garlic cloves, finely sliced 3cm piece of ginger, finely sliced 1-2 green chilli, finely sliced 1 tbsp Kashmiri chilli powder (this can be reduced to suit your taste, if unsure use 1tsp) ½ tsp turmeric 4 tomatoes, chopped 400ml tin coconut milk Handful coriander, chopped

Method

Coat the fish in salt and turmeric

Heat a tbsp of coconut oil in a shallow large based pan.

Add the mustard seeds with the curry leaves till the seeds start to pop.

Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.

Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.

Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.

Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.