Kerala Fish Curry
Kerala, in Southern India - a food lover's paradise - certainly in my opinion has the best food in the world! This gorgeous, creamy, coconutty fish curry will transport you to the Back Waters of the Malabar Coast...
2 tsp Yellow Mustard Seeds
1 Tbs Curry Leaves (fresh if you can find them if not dried) **
1 medium onion, peeled and sliced
1 Tbs ginger, finely chopped
2-3 cloves garlic, finely chopped
1 long red chillies (medium hot), deseeded and finely chopped
2 Large tomatoes, chopped
4 portions (approx 500g) white fish fillets
2 tsp tumeric
salt and pepper
400ml tin Coconut Milk
2 Tbs Coriander leaves, chopped
Cut the fish into approx 5 cm chunks, and mix with the turmeric, salt and pepper. Set aside
Heat 1 Tbs coconut oil (or vegetable oil) in a non-stick deep frying pan on a high heat. Add the mustard seeds and cook for a minute until they start popping. Turn down the heat to medium, then add the onion, ginger, garlic, curry leaves and chilli, Mix well and cook for 3-4 mins until onions start to soften.
Add the tomatoes to the pan, continue cooking for another 5 minutes until soft, then add the solid part of the coconut milk (about half the tin). Mix well, turn down the heat to a simmer and cook uncovered for about 5 minutes. NB You can do all this ahead of time, leave to one side until you ready to eat.
When you ready to eat, reheat the sauce then (you might need to add some more of the coconut thinner milk, if it has reduced too much, it should be consistency of thick cream!), then carefully push the fish chunks into the sauce (until they are half submerged), cover the pan, turn the heat down to a gentle simmer and cook for about 6-8 minutes until the fish is firm and cooked through. Sprinkle the coriander over the curry and serve with basmati rice and perhaps some naan bread.
** If you find fresh curry leaves, you can keep in the freezer for about 3 months.
Serves 4