Recipe- Full Of Spices Kerala Fish Curry

I love this fish dish and just packed full of seafood flavour. I like to use a meaty white fish such as Monkfish which works so well with the coconut flavour of this classic dish. And what is even more wonderful is that this dish takes very little cooking you can even make the sauce up before hand and add the fish at the last minute. Just be sure to treat your fish with care as you don't want it do break up. Enjoy!

Ingredients

750 g firm white fish cut into chunks
½ tsp turmeric
½ tsp salt
1 tbsp Coconut oil
1 tsp mustard seeds
20 curry leaves
4 garlic cloves, finely sliced
3cm piece of ginger, finely sliced
1-2 green chilli, finely sliced
5 shallots, finely sliced
1 tbsp Kashmiri chilli powder
½ tsp turmeric
4 tomatoes, chopped
400 ml tin coconut milk
Handful coriander, chopped

Method

- Coat the fish in salt and turmeric

- Heat a tbsp of coconut oil in a shallow large based pan.

- Add the mustard seeds with the curry leaves till the seeds start to pop.

- Add the sliced shallots, 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 to make a paste (this stops the turmeric burning), and then stir into the pan.

- Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.

- Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.