Keralan fish curry

Keralan fish curry


This dish offers mild South Indian spice with a sour kick of tamarind.

The ingredient of Keralan fish curry

  1. 2 tablespoons sunflower oil
  2. 2 teaspoons panch phoran (Indian spice mix) (see note)
  3. 20 fresh curry leaves (see note)
  4. 2 onions, thinly sliced
  5. 2 teaspoons ground turmeric
  6. 1 cinnamon quill
  7. 2 long red chillies, seeds removed, finely chopped
  8. 4cm piece ginger, finely grated
  9. 2 teaspoons ground cumin
  10. 1kg firm white fish fillets (such as ling) cut into 4cm cubes
  11. 400ml coconut milk
  12. 400g can chopped tomatoes
  13. 2 teaspoons tamarind puree (see note)
  14. 1 teaspoon caster sugar
  15. Steamed Basmati rice, to serve
  16. Coriander leaves, to serve
  17. Lime wedges, to serve

The instruction how to make Keralan fish curry

  1. Heat the sunflower oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant.
  2. Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
  3. Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.

Nutritions of Keralan fish curry


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