Green fish curry

Macchi kovalam

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This fish curry from Madras has a subtle flavour and a fresh green colour.


  • 12 small whole red shallots
  • vegetable or coconut oil
  • 100 g/4


  1. To make the masala, put the coconut into a food processor and process to a purée. Add all the remaining masala ingredients, saving a few of the coriander and mint leaves for garnishing, and grind to a paste. Set aside.
  2. Sauté the whole shallots in some oil until they crack open and are golden. Remove the shallots from the pan and put to one side. Heat some more