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Indian Curry : Kerala Fish Curry

Serves : 4
Preparation time : 20 mins
Cooking time : 20 mins

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek
  • 100g peeled and sliced shallots
  • 3cm fresh ginger, sliced
  • 2 green finger-length chilies, cut in half lengthwise
  • 2 sprigs curry leaves
  • 2 tablespoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1½ tablespoons chili powder
  • 100g tamarind pulp mixed with 375ml water, stirred and strained
  • 200g ladies' finger (okra), cut into lengths
  • 2 ripe tomatoes, quartered
  • 500g fish steaks, sliced 1½ cm thick
  • 250ml thick coconut milk
  • 1 teaspoon salt, or to taste

Method for Cooking Kerala Fish Curry:

  1. In a large saucepan, heat the oil over medium heat and stir-fry the mustard seeds and fenugreek until aromatic, about 4 minutes. Add the shallots, ginger, green chilies and curry leaves. Stir0fry until the shallots turn light brown, about 3 to 4 minutes.
  2. Add the coriander, turmeric, cumin and chili powders and the tamarind juice. Cook for a further 5 minutes, stirring well.
  3. Add the ladies' fingers and tomatoes, simmer for 3 minutes, then add the fish steaks. Simmer until the fish is cooked, about 5 minutes.
  4. Stir in the coconut milk, return to the boil and simmer for approximately 1 minute. Season with salt to taste, then serve.

Indian Curry

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Last Updated: 24/07/2011