Saturday, October 1, 2016

Keralan Fish Curry

I have adopted this recipe slightly from the one I was shown at a cookery class in Cochin, Maria's Cookery.


Fish in bite size pieces. Whatever white fish is available - cod, haddock, pollock.
1 Red onion, chopped
1 cm long fresh ginger root
1/2 tsp turmeric - or a small piece of turmeric root, finely chopped
2 tsp coriander powder. Grind fresh from seeds.
1/2 tsp Kashmiri chilli powder. Adjust this depending on how hot you want the curry.
1 chopped tomato
1 tsp lime juice
1 cup coconut milk
curry leaves
2 green chillies, split in half and deseeded (optional)
t tblsp tomato paste
curry leaves
small quantity coconut oil


Heat oil, add onion, fry until soft.
Add green chillies, turmeric and chilli powder. Cook for a few minutes.
Add tomato and lime juice. Stir and cook for a few minutes.
Add coconut milk and salt to taste. Bring to the boil, add fish. Lower the heat and cook for 8 minutes (or until the fish is cooked). Adjust seasoning. Garnish with curry leaves before serving.

No comments:

Post a Comment