Keralan Fish Curry

Name: Keralan Fish Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp curry leaves; ¼ tsp fenugreek seeds; 1 tsp mustard seeds; 3 dried red chillies, soaked for 20 minutes in hot water; ¾ tsp turmeric; 1 tbsp toasted shredded coconut; 60 ml (4 tbsp) vegetable oil; 2 tsp paprika; 600 g (1 lb 5 oz) turbot or other firm white fish, cut into 4cm (1½ in) cubes; 1 tsp coriander seeds; 1 tbsp toasted cashew nuts; 4 garlic cloves, shredded; 250 ml (1 cup) coconut milk; 1 tsp black peppercorns; 4 cm (1½ in) fresh root ginger, peeled and shredded; juice of 1 lime; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

The sun-kissed toasted spices, creamy coconut milk, and aromatic curry leaves in homely curry celebrate the flavours of traditional South Indian cooking. Serve wi mound of fluffy rice and spoonfuls of a lemony pickle.

Ingredients

2 tsp paprika
¾ tsp turmeric
juice of 1

Asia
India
Fish course
Pescatarian
Gluten-free
Kerala

Method

Combine the paprika, turmeric, and lime juice in a large mixing bowl. Add the turbot then stir to coat the fish in the marinade; leave to marinate while you make the curry base.
Heat a griddle or small frying pan (skillet) over a medium heat. Toast the peppercorns, coriander seeds, and fenugreek for about 1 minute, until they give off a warm, spicy aroma.