Jamie's Keralan Fish Curry
This is my go to fish curry and I make it regularly. It is always a hit. Easy, quick to prepare and delicious. You can't go wrong. I usually use a mixture of hake and kingklip, but you can really use whatever fish you have. You can find the original recipe at https://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry/Print Recipe
- 6 shallots
- 4 cloves garlic
- 2.5 cm piece of ginger
- 1 fresh green chilli
- 750 g firm white fish
- peanut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 1 Tbsp chilli powder
- 1 tsp turmeric
- 1 tin coconut milk 400 g
- 1 tin chopped tomatoes 400 g
- a few sprigs fresh coriander
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.