Keralan Fish Curry
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Keralan Fish Curry; a gentle spicing and layers of flavours perfect for those who love milder Indian flavours. A rich, creamy south Indian dish that is brimming full of spices. It has high levels of omega-3 fatty acids, proteins, iodine, and vitamin D.
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)
4 tomatoes, chopped
400ml tin coconut milk
Handful coriander, chopped
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.
DIETARY INFO: Lactose Free, Low Calories