Keralan Style Fish Curry
No more take-aways with this amazing curry. Once tried never forgotten!
Serves 2
226 kcal per serving
Prep time: 5 mins
Cooking time: 25 mins
Ingredients
1 tbsp fresh coriander, to serve (optional)
280g firm white fish, boned and skin removed
1 red pepper, de-seeded and diced
1 small red chilli, de-seeded and finely diced
1 clove of garlic, peeled and finely chopped
½ tsps ground turmeric
1 tbsp curry powder
½ tsps mustard seeds
2cm piece of fresh ginger root, peeled and grated
1 small onion, peeled and chopped
1x200g can of chopped tomatoes
200ml coconut milk
Method
Cut the fish into chunks.
Heat a frying pan large pan and add a couple of sprays of the rapeseed oil, then add the mustard seeds and chopped red pepper and cook for 1-2 minutes.
Add the onion, garlic, grated ginger and chilli and cook for a further 2 minutes then add the curry powder and turmeric stir to combine the spices.
Add the coconut milk and chopped tomatoes, bring to the boil for 1 minute and then reduce the heat to a simmer. Add the fish and cook for a further 15 minutes until the fish has cooked and the sauce has thickened.
Add the fresh coriander and serve straight away
