Indian Keralan Fish Curry

Indian Keralan Fish Curry

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (17 g) Indian spice 
  • 500 g firm white fish fillets 
  • 1 onion, chopped 
  • 400 ml coconut milk 
  • 200 g fresh tomato, chopped 
  • 100 g green beans 
  • 1 tsp tamarind concentrate

Memories

One of India’s most famous dishes, the origins of the humble Dal date way back to 3000 BC. Archaeological evidence has discovered it was a staple dish made by the Indus Valley Civilization as it was sustaining and easy to prepare from readily available pulses and spices. Still an essential dish in Indian cuisine today, many versions have been made, including vegetables and meats.

Directions

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add fish, coconut milk, tamarind, sugar, tomato and greens.

STEP 3

Simmer for 10 minutes until the fish is cooked. 

HOW TO SERVE

Serve with roti or rice and fresh coriander, serve with lime wedges.


HINTS & TIPS

SIDES &CONDIMENTS

For a richer and creamier texture use coconut cream instead of coconut milk.

SWAPS & ALTERNATIVES

Veggie combos: swap green beans for spinach leaves.

Reduce meat: 250 g fish + 200 g cooked chickpeas.

Alternative: replace fish with prawns or chicken.