Green fish curry

Name: Green fish curry
Cuisine: Indian
Ingredients: 25 g/1 oz ginger and garlic purée; 25 g/1 oz ginger and garlic purée; 600 g/1 lb 5 oz boned and skinned fish chunks, such as bass, red mullet or bream; salt; 600 g/1 lb 5 oz boned and skinned fish chunks, such as bass, red mullet or bream; 600 g/1 lb 5 oz boned and skinned fish chunks, such as bass, red mullet or bream; 50 g/2 oz fresh coconut; 600 g/1 lb 5 oz boned and skinned fish chunks, such as bass, red mullet or bream; small handful of fresh coriander leaves; 8-10 fresh green chillies, chopped; small handful of fresh mint leaves; 100 g/4 oz red onion, finely chopped; 100 g/4 oz tomatoes, finely chopped; vegetable or coconut oil; vegetable or coconut oil; 12 small whole red shallots

Macchi kovalam

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

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

Ingredients

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

Asia
India
Chennai; Tamilnadu
Fish course
Pescatarian
Gluten-free

Method

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.
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