Kerala Fish Curry

 
Kerala Fish Curry





Ingredients:

4 x 125g (4oz) skinless sole or plaice fillets (from Irish Sea stocks)

2tbsp light olive oil

1 medium onion, thinly sliced

1 large garlic clove, crushed

1 green chilli, slit lengthways, seeds in

2.5cm (1in) piece fresh root ginger, grated

1tsp ground turmeric

1tbsp garam masala or about 12 curry leaves

200ml (7fl oz) coconut milk

1tbsp fresh lime juice, white wine vinegar or tamarind paste

Banana leaves to garnish (optional)

1 lime, cut into wedges, to serve 4 people.





In short:

Preparation time:10 mins
Cooking time:20 mins
Total time:30 mins
Serves:4 people
Cuisine:Indian
Course:Main



Nutrition (per portion) 271 calories

16g fat (8g saturates)

9g carbs





Method

1 Roll up the fish fillets from head to tail and set aside.



2 Heat the oil in a deep frying pan and stir in the onion, garlic, chilli and ginger. Keep stirring over a medium heat for 5–7min until the onion is soft. Add the turmeric and garam masala (or curry leaves, if using) and fry for a further 1–2min.



3 Pour the coconut milk into the pan along with 200ml (7fl oz) water and bring to the boil. Reduce the heat and simmer very gently, uncovered, for 7–10min until slightly thickened. The sauce should be the consistency of single cream. Stir in the lime juice, vinegar or tamarind. Check the seasoning and adjust if necessary.



4 When you’re ready to serve, lower the rolls of fish into the hot sauce gently to avoid splashing and simmer very gently for 1–2min until just cooked. Serve on a bed of basmati rice, in deep bowls lined with strips of banana leaves, with a wedge of lime to squeeze over.



GET AHEAD…

Make the sauce up to four hours ahead and gently reheat to simmering point before you add the fish.



COOK’S TIP…

Buy curry leaves and banana leaves from any Asian Cookshop/Food-Store