Recipe
Why make it
A mild, creamy Kerala fish curry where firm white fish gently poaches in coconut milk with ginger, green chillies and turmeric. Quick to make and lovely with plain rice or appam.
Serves 4
+ 8 more in the full recipe
Step 1 of 8
Pat the fish dry and toss it with 1/4 tsp turmeric, 1/2 tsp salt and the lemon juice. Set aside for 10 minutes while you prepare the vegetables.
Step 2 of 8
Heat the oil in a wide pan over medium heat. Add the mustard seeds and let them pop for about 20 seconds, then add the curry leaves and stand back as they crackle.
Step 3 of 8
Add the onions, ginger, garlic and green chillies with the remaining 1/2 tsp salt. Cook gently, stirring often, for 6 to 7 minutes until the onions are soft and translucent but not browned.
Step 4 of 8
Stir in the remaining 1/4 tsp turmeric, the black pepper and the tomato wedges. Cook for 2 minutes until the tomato just begins to soften.
Step 5 of 8
Pour in the warm water and the thin part of the coconut milk (or half of the can if it is not separated). Bring to a gentle simmer over medium-low heat and cook for 4 minutes so the flavours blend.
The last 3 steps are in the full recipe.
Cook’s tip
Use a firm fish that holds its shape; delicate fillets like sole will break up in the sauce.
Ready to cook?
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