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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 minutes, 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 minutes, or until the fish is cooked and sauce reduced. Serve sprinkled with chopped coriander, with basmati rice and warm naan bread.
Recipe Georgie Socratous
Photo Sam Stowell
from Issue 5
ingredients Groundnut oil
1 tsp mustard seeds
20 curry leaves
6 shallots, finely sliced
4 garlic cloves, finely sliced
1 x 2.5cm piece of ginger, finely sliced
1 green chilli, finely sliced
1 tbsp chilli powder
1 tsp turmeric
750g firm white fish cut into chunks
1 x 400ml tin coconut milk
1 x 400g tin of chopped tomatoes
Chopped coriander, basmati rice and naan bread, to serve