Keralan Fish Curry

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4 people

Ingredients

1 tbsp The Spice People’s Indian Lentil Dahl
10 The Spice People’s Curry Leaves
2 tbsp olive oil
2 long red chillies w seeds removed and chopped finley
2 onions, thinly sliced
4 cm piece ginger, finely grated
500 g firm white fish like rockling cut into 4cm cubes – can substitute prawns
400 ml coconut milk
400 g can chopped tomato
handful green beans, chopped
1 bunch English spinach roughly chopped
1-2 tsp tamarind puree
1/2-1 tsp caster sugar to taste
coriander and lime wedges to serve
salt and pepper to season

The love this recipe

After seeing Matt Preston’s article in the newspaper this week’s Taste in the Herald Sun discussing his favourite Indian curries with Sanjeev Kapoor (One of India’s most famous chefs), I felt inspired to explore some of the curries I haven’t tried before.

This mild, aromatic fish curry with a sweet, tangy bite is perfect for fish and other seafood and adapts well to vegetarian or vegan options using cauliflower and tofu.

Matt describes this Keralan creamy curry as the most wonderful of fish curries it would be hard for anyone to dislike the delicately balanced flavours. This recipe is based on the one posted on taste.com.au by Valli Little. I have adjusted some of the proportions and ingredients to make it a complete meal with greens whilst using our handy Indian Lentil Dahl blend to add numerous spices in one go. Our Lentil Dahl blend is also from the same region as this curry so was a perfect flavour fit!

Note: Many Indian curries only have one or two main ingredients because there are usually several curry dishes on offer at any meal. In the Western world, we tend to only want to make one dish for each meal, so knowing what other ingredients will work in the dish is important to making it a balanced meal.

Directions

Heat the olive oil in a large frypan over medium heat. Add the curry leaves and cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the Curry Lentil Dahl blend and cook, stirring, for 1 minute or until fragrant
Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and any greens. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.