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Fish curry recipe

Kerala fish curry

Flaky white fish, coconut milk & fragrant spices

Fish curry recipe

40 mins
Not Too Tricky

serves 6

About the recipe

A beautifully creamy South Indian-style curry, packed full of flavour and spice.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

6 shallots

4 cloves of garlic

2.5cm piece of ginger

1 fresh green chilli

750g firm white fish, from sustainable sources

groundnut oil

1 teaspoon mustard seeds

20 curry leaves

1 tablespoon chilli powder

1 teaspoon turmeric

1 x 400g tin of light coconut milk

1 x 400g tin of quality chopped tomatoes

a few sprigs of fresh coriander

Method

  1. Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  2. Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  3. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  4. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  5. Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  6. Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

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