This dish offers mild South Indian spice with a sour kick of tamarind.
The ingredient of Keralan fish curry
- 2 tablespoons sunflower oil
- 2 teaspoons panch phoran (Indian spice mix) (see note)
- 20 fresh curry leaves (see note)
- 2 onions, thinly sliced
- 2 teaspoons ground turmeric
- 1 cinnamon quill
- 2 long red chillies, seeds removed, finely chopped
- 4cm piece ginger, finely grated
- 2 teaspoons ground cumin
- 1kg firm white fish fillets (such as ling) cut into 4cm cubes
- 400ml coconut milk
- 400g can chopped tomatoes
- 2 teaspoons tamarind puree (see note)
- 1 teaspoon caster sugar
- Steamed Basmati rice, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
The instruction how to make Keralan fish curry
- 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.
- 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.
- Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.
Nutritions of Keralan fish curryfatContent: