Keralan Fish curry

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keralan fish curry

After seeing Matt Preston’s article in the newspaper this week’s taste in the herald sun   discussing his favorite indian curries with  Sanjeev Kapoor (One of India’s most famous chefs) I felt inspired to explore some 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 the vegetarian or vegan options using cauliflower and tofu. Matt describes this keralan  creamy curry as the most wonderful of fish curries that would be hard for anyone to dislike the delicately balanced flavours.  This recipe is based on the one posted in taste.com.au  by Valli little. I have adjusted some  the proportions and ingredients to  make it a complete meal with greens.
Note : A lot of 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 make  it a balanced meal.

Spices used in this recipe

  • chillies indian whole

    Chillies Indian whole

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  • cinnamon sticks

    Cinnamon Sticks

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  • cumin seeds ground

    Cumin Seeds Ground

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  • curry leaves

    Curry Leaves

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  • himalayan pink salt

    Himalayan Pink Salt

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  • indian panch poran

    Indian Panch Poran

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    $3.30
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  • mustard seeds black

    Mustard Seeds Black

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  • pepper white ground

    Pepper White Ground

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  • turmeric powder

    Turmeric Powder

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photo courtesy of taste.com.au

Method

  1. Curry leaves grown and dried in australia

    Australian dried curry leaves

    A batch of our freshly dried  Australian curry leaves – the imported are brownish and tasteless in comparison.

    Heat the olive oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant

  2. 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.

     

  3. Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges, or the tempered curry leaves and mustard seeds.