Indian Keralan Fish Curry

• 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

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.