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Spicy Kerala fish curry

Name: Spicy fish curry recipe
Cuisine: /indian
Ingredients: 500g skinless, boneless firm white fish fillet, cut into 2-3cm-thick slices (see notes); 20.00 ml ginger paste, plus 20.00 ml extra; 20.00 ml garlic paste; 30.00 ml chilli powder; 20.00 ml coconut oil, plus 20.00 ml extra; 5 dried kokum (see notes); 1 tsp yellow mustard seeds; 1 large onion, thinly sliced; 4 long sprigs curry leaves, leaves picked; 4 long green chillies, finely chopped; 2 tsp ground turmeric; 1 large tomato, finely chopped; 400ml can coconut milk; Steamed brown basmati rice, to serve

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by Helly Raichura

CHEF

Oct 20, 2023

“This spicy number is moreish and enhances in flavour when packed for lunch the next day. So it’s a win-win. The fish can be replaced with prawns, if you like.” – Helly Raichura

500g skinless, boneless firm white fish fillet, cut into 2-3cm-thick slices (see notes)
1 tbs ginger paste, plus 2 tbs extra
1 tbs garlic paste
1 1/2 tbs chilli powder
1 tbs coconut oil, plus 2 tbs extra
5 dried kokum (see notes)
1 tsp yellow mustard seeds
1 large onion, thinly sliced
4 long sprigs curry leaves, leaves picked
4 long green chillies, finely chopped
2 tsp ground turmeric
1 large tomato, finely chopped
400ml can coconut milk
Steamed brown basmati rice, to serve

Method

1.

Combine fish with 1 tbs each ginger and garlic paste, the chilli powder, 1 tbs coconut oil and a sprinkle of salt flakes. Leave to marinate for 30 minutes.
2.

Meanwhile, soak kokum for 30 minutes in cold water, then drain and finely chop. Heat extra 2 tbs coconut oil in a large saucepan over medium-high heat. Add mustard seeds and cook, untouched, for 20-30 seconds until they crackle. Add extra 2 tbs ginger paste, onion, curry leaves and chilli, and cook, stirring occasionally, for 3 minutes or until onion is softened.
3.

Reduce heat to medium. Add turmeric, tomato and kokum and cook, stirring frequently, for 3 minutes or until tomato softens. Add marinated fish and coconut milk and cook, stirring occasionally, for 10-12 minutes until fish is just cooked and sauce thickens slightly. Serve with rice.

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Recipe Notes

You can use any skinless, boneless firm fish fillets such as blue-eye, barramundi, ling or flathead. Kokum is a fruit often sold dried. It imparts a sweet and sour taste and is available from Indian grocers. Substitute 1 tbs tamarind puree.