Fish is plentiful and varied in Kerala.
Put the coconut milk powder into a bowl, add the hot water and
Put the oil into a fairly large casserole over a medium heat, add the onion, the whole chillies and the ginger and stir around until the onion has just softened. Then add the turmeric and garlic and stir around for another 2-3 minutes. Remove from the heat and stir in the flour, followed by the lime juice. Then gradually stir in the reserved coconut milk. Return to the heat and bring to the boil, stirring all the time. Bubble, still stirring, for 2-3 minutes as the sauce thickens. Then add the fish steaks and curry leaves, cover the casserole and simmer very gently for about 15 minutes, until the fish has lightly cooked through. Meanwhile, roughly chop the coriander leaves. Stir them into the casserole just before serving.
© 1997 Josceline Dimbleby. All rights reserved.