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keralan fish curry

main courses | serves 6-8
1, Heat a lug of groundnut oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 mins, till softened. Mix together the chilli powder and turmeric with a splash of water, and then stir into the pan. Fry for a minute, then add the fish, coconut milk and tomatoes. Season.
2, Bring to the boil, then simmer for 20 mins, or until fish is cooked and sauce reduced. Serve sprinkled with chopped coriander, with basmati rice and warm naan bread.



Recipe by Georgie Socratous, photograph Sam Stowell

• from Jamie Magazine issue 6