David found this keralan fish curry recipe on Jamie Oliver's website when looking for something to make with the rest of the cod cheeks we had left after making our panko cod cheeks with skinny oven chips recipe.
The type of fish used in the curry is 'firm white fish' and I thought the cod cheeks would work well...and they did! There is a bit of prep to be done, however, once that's done, the curry is actually pretty quick to make.
I decided to make the curry on a Monday night and kept it in the fridge to enjoy a couple of nights later...the flavours had infused and the end result was an amazing fish curry that was so full of flavour, warmth and spice. It's definitely one to make again and again...I think I might try it with monkfish or monkfish cheeks the next time!
Tips
- Make ahead – the curry can easily be made ahead a couple of days and kept in an airtight container in the fridge until you’re ready to reheat it on the hob.
- Green chilli – when reducing the recipe to make it for the 2 of us, I used a small green finger chilli and left the seeds in. I was expecting it to make the curry pretty hot, along with the hot chilli powder, but the end result was a nice heat that was full of flavour.
- This keralan fish curry recipe is easily adapted if you’re cooking for less or more people – when I made it the first time, I divided the ingredients by 3 and used 250g cod cheeks, to feed the 2 of us.
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How to make this Keralan Fish Curry
Ingredients
- 1 tbsp groundnut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 6 shallots, finely sliced
- 4 cloves garlic, finely sliced
- 1 fresh green chilli, finely sliced (see Tips)
- 2.5cm piece of ginger, finely sliced
- 1 tbsp chilli powder (I use hot chilli powder)
- 1 tsp turmeric
- 750g firm white fish, cut into chunks, eg: cod, cod cheeks, haddock, basa, monkfish, monkfish cheeks
- 400g tin light coconut milk
- 400g tin chopped tomatoes
- salt and freshly ground black pepper
- a few sprigs of fresh coriander, leaves only, chopped
To serve (optional):
- basmati rice
- naan bread
- poppadom crisps
- mango chutney
Instructions
- Heat the groundnut oil in a large saucepan on a high heat, add the mustard seeds and curry leaves and cook until the seeds start to pop (about 1 to 2 minutes).
- Add the shallot, garlic, chilli and ginger, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Garnish with the chopped coriander leaves and serve with your choice of optional sides.
Serving Suggestions
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Keralan Fish Curry
Equipment
Ingredients
- 1 tbsp groundnut oil
- 1 tsp mustard seeds
- 20 curry leaves
- 6 shallots finely sliced
- 4 cloves garlic finely sliced
- 1 fresh green chilli finely sliced (see Notes)
- 2.5cm piece of ginger finely sliced
- 1 tbsp chilli powder I use hot chilli powder
- 1 tsp turmeric
- 750 g (1.7 lb) firm white fish cut into chunks, eg: cod, cod cheeks, haddock, basa, monkfish, monkfish cheeks
- 400 g (14 oz) tin light coconut milk
- 400 g (14 oz) tin chopped tomatoes
- salt and freshly ground black pepper
- a few sprigs of fresh coriander leaves only, chopped
To serve (optional):
- basmati rice
- naan bread
- poppadom crisps
- mango chutney
Instructions
- Heat the groundnut oil in a large saucepan on a high heat, add the mustard seeds and curry leaves and cook until the seeds start to pop (about 1 to 2 minutes).
- Add the shallot, garlic, chilli and ginger, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Garnish with the chopped coriander leaves and serve with your choice of optional sides.
Notes
- Make ahead – the curry can easily be made ahead a couple of days and kept in an airtight container in the fridge until you’re ready to reheat it on the hob.
- Green chilli – when reducing the recipe to make it for the 2 of us, I used a small green finger chilli and left the seeds in. I was expecting it to make the curry pretty hot, along with the hot chilli powder, but the end result was a nice heat that was full of flavour.
- This keralan fish curry recipe is easily adapted if you’re cooking for less or more people – when I made it the first time, I divided the ingredients by 3 and used 250g cod cheeks, to feed the 2 of us.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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