Keralan fish curry

Print is recipe
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 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 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

  • cinnamon sticks

    Cinnamon Sticks

    $3.45$9.95
    View ProductAdd To Cart

    Cinnamon Sticks

    Product description

    Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.

    The spice people carry pure cinnamon in varieties as cinnamon ground and cinnamon sticks, as well as cinnamon sugar

    SKU: B0023
    $3.45
  • curry leaves

    Curry Leaves

    $3.45
    View ProductAdd To Cart

    Curry Leaves

    Product description

    Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour are incredibly aromatic.

    SKU: B0040
    $3.45
  • turmeric powder

    Turmeric Powder (Alleppey)

    $3.45$6.95
    View ProductAdd To Cart

    Turmeric Powder (Alleppey)

    Product description

    Indian turmeric from the Alleppey region is reputed for its ability to colour curries, pickles, rice dishes, mustards, drinks & sweet dishes a with a dark yellow-ochre . It has a distinctive fragrant and an earthy mildly bitter taste. Even though there are two types most commonly used; Alleppey and Madras, Alleppey turmeric is the best variety to use in cooking when the true flavour of fresh turmeric is desired . It has been used in Asia, first as a dyestuff and later as par of Ayurvedic medicine due to its high levels of curcumin. for more information see below

    SKU: C02926
    $6.95
  • cumin seeds ground

    Cumin Seeds Ground

    $3.45$6.95
    View ProductAdd To Cart

    Cumin Seeds Ground

     Product description

    Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.

    The spice people carry cumin as cumin seeds ground and cumin seeds whole.

    SKU: B0030
    $3.45
  • mustard seeds black

    Mustard Seeds Black

    $3.45$6.95
    View ProductAdd To Cart

    Mustard Seeds Black

    Product description

    Black Mustard Seeds are less mild and more pungent than the yellow variety. They have a savoury, tangy and pungent spicy taste. Black seeds are used particularly in Indian, African and German cuisine due to its heat flavour and appearance. They are a key ingredient in the Indian blend Panch Phora.

    The spice people carry these mustard products; mustard seeds black, mustard seeds yellow and mustard powder.

    SKU: B0070
    $3.45
  • indian panch poran

    Indian Panch Poran – Mild

    $3.45
    View ProductAdd To Cart

    Indian Panch Poran – Mild

    Product description

    Panch Poran is a mild Indian blend from the Bengali region used to add a warm flavour to curries and vegetable dishes, particularly potato and cauliflower. The name Panch Poran means “five spices” or in this case are five seeds with a colourful and beautiful flavour. This is a popular ingredient used in dishes from Bangladesh, some parts of India and Nepal. It consists of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin. For best results and to get the best flavour and aroma from your mix, toast before adding to your dish.

    SKU: B00541
    $3.45
  • chillies indian whole

    Chillies Indian Whole

    $3.45
    View ProductAdd To Cart

    Chillies Indian Whole

    Product description

    Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.

     

    SKU: B0019
    $3.45
  • himalayan pink salt

    Himalayan Pink Salt

    $3.45$6.95
    View ProductAdd To Cart

    Himalayan Pink Salt

    Product Description

    Himalayan Pink Salt is hand-mined inside the Himalayan Mountains and is suitable for consumption in its natural state. Its colour varies over a spectrum from red to white, the most common being pink. Himalayan Pink salt is considered the purest salt available and is much healthier than common table salt as it contains 84 trace mineral components. Himalayan Pink Salt is known to have more health qualities than that of regular rock salt. It helps to improve hydration in the body by absorbing water at a more rapid rate and balances out the body’s blood sugar levels. It also helps to prevent and release muscle cramping. As well as in cooking, the salts can also be used in baths for a soothing muscle soak or as a body scrub and exfoliator.

    SKU: C02914
    $6.95
  • pepper white ground

    Pepper White Ground

    $3.45
    View ProductAdd To Cart

    Pepper White Ground

    Product description

    White Pepper is black pepper which has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.

    The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.

    SKU: B00885
    $3.45

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.

Leave a Reply