Keralan Fish Curry
South Indian fish curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 15 mins
A rich, creamy south Indian dish that is brimming full of spices
Hari says
I love this fish dish and just packed full of seafood flavour. I like to use a meaty white fish such as Monkfish which works so well with the coconut flavour of this classic dish. And what is even more wonderful is that this dish takes very little cooking you can even make the sauce up before hand and add the fish at the last minute. Just be sure to treat your fish with care as you don't want it do break up. Enjoy!
- Ingredients
- Method
- 750g firm white fish cut into chunks
- ½ tsp turmeric
- ½ tsp salt
- 1 tbsp Coconut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 5 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 3cm piece of ginger, finely sliced
- 1-2 green chilli, finely sliced
- 1 tbsp Kashmiri chilli powder (this can be reduced to suit your taste, if unsure use 1tsp)
- ½ tsp turmeric
- 4 tomatoes, chopped
- 400ml tin coconut milk
- Handful coriander, chopped
Method
- Coat the fish in salt and turmeric
- Heat a tbsp of coconut oil in a shallow large based pan.
- Add the mustard seeds with the curry leaves till the seeds start to pop.
- Add the sliced shallots, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
- Mix together the chilli powder and turmeric with a splash of water to make a paste (this stops the turmeric burning), and then stir into the pan.
- Add the coconut milk and heat through. When you are ready to serve add the chopped tomatoes and stir in the fish. Cook on a gentle heat for about 5 minutes until the fish is cooked through.
- Check the seasoning then sprinkled with fresh chopped coriander and some with fragrant basmati rice.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 69 |
| Fat (g) | 1.9 |
| of which saturates (g) | 1.1 |
| Carbohydrates (g) | 1.5 |
| of which sugars (g) | 1.0 |
| Fibre (g) | 0.4 |
| Protein (g) | 12 |
| Salt (mg) | 0.39 |
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Comments
Comments (20)
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Hari Ghotra
Hi Kevin - thank you for the feedback I will amend the recipe and add some more detail. Kashmiri chilli is a mild one so it depends on the chilli you have. Thanks very much Hari
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Ross J Day
Can I use Salmon?-
Hari Ghotra
Hi Ross yes you sure care!
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Natasha
I’m having some trouble finding monkfish. What other fish works well with this recipe?-
Hari Ghotra
Hi Natasha Anything thick and chunky like halibut or cod loin maybe? Let me know how you get on and take pictures to post in the app. Thanks Hari
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Matt
Where are folks getting their curry leaves? I’m led to believe they have been blacklisted as an import in the UK.-
Hari Ghotra
Hi Matt Curry leaves were banned for a while but I wasn't aware that had happened again. Post your question on the app and lets see if anyone has any suggestions. Dry are good to use but you can grow them yourself too. Thanks Hari
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Tracey Ross
Really loved this recipe so tasty and quick to make. Thank you!-
Hari Ghotra
Good to hear Tracey Thanks so much for trying it!
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Abi
Another fantastic recipe Hari!
I was unsure of using coconut milk as I'd never used it before but this is the most deliciously creamy curry!
Thank you Hari!
Abi x-
Hari Ghotra
Thanks for your comment Abi I'm so pleased to hear you gave it a go and loved it. Thanks for using the website, I look forward to hearing what else you try. Hari
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Matt
Would have been amazing. But should the amount of chili powder be 1 TSP instead of 1 TBSP as listed on the recipe. My mouth seems to think so. : )-
Hari Ghotra
Hi Matt - ohhh it should be 1 tbsp mainly for colour so I will change that to mild chilli powder! Sorry if its too spicy!! I hope you still enjoy it! Thanks for your feedback Hari
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Nat
I made this curry for 22 people (!) on the weekend, and it was IMPRESSIVE! The flavours are amazing and the guests were raving about it. Thanks for a brilliant recipe!-
Hari Ghotra
Wow Nat 22 people that's some cooking. Its just amazing to hear that your guests loved it thanks so much for sharing that with me. Please do tell me if you try anything else. I have lots of new recipes going live very soon. Thank so much Hari
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Angela
Hi Hari, just cooked your curry in the tiny cramped kitchen, in my Chalet, perched on the edge of a cliff in Withernsea, East Yorkshire, wuth Halibut from the fishmongers here, it was utterly delicious, thank you so much for the recipe, rubbing the fish with turmeric and salt really seemed to firm it up, and the coconut oil, curry leaves and mustard seed combination really was a flavour sensation, may have to make it again tomorrow!-
Hari Ghotra
Hi Angela A little high five from me!! This is a wonderful dish and I'm so glad you enjoyed making it in your little chalet kitchen. Thanks so much for taking time to leave a comment and enjoying the website. Hari
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Lynne Clement Stafford
Hey there, thanks for the awesome recipes! Tried your crab and prawn cakes the other night and they were epic! I'm going to try your seafood curry tonight, with a few adaptations because I don't have all the ingredients. Thanks again - keep up the delicious work!
Cheers
Lynne-
Hari Ghotra
Hi Lynne Thanks for trying the recipes I really appreciate you having a go and then telling me how you got on. The crab cakes are lovely aren't they, how did the seafood curry come out? I take it you love fish and seafood if so give the tandoori salmon a go it's nice and quick for a weeknight lovely with rice or a salad. Thanks for leaving a comment Hari
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Kevin Taylor
Be warned!
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