Kerala Fish Curry
Preparation time: 20 minutes
Cooking time: 30 minutes
- 500g/1.1lbs white fish (I used monk fish which has a thick, firm fillet that won't disintegrate)
- 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon brown mustard seeds
- Coconut oil for frying
- 3 medium sized red onions, peeled
- 2 cloves garlic, peeled
- 1 inch ginger, peeled
- 1 tomato, chopped
- 1 mango, peeled
- 1/2 cup meat from a young coconut
- 1.5 cups water, divided
- 2 green chillies
- 1 teaspoon turmeric powder
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon fenugreek seeds
- 2 sprigs curry leaves
Step 1 - Cut the fish into inch wide slices and sprinkle with lemon juice and salt. Drain and put aside.
Step 2 - In a chopper, chop the onions, garlic and ginger. Place in a bowl. Then place the tomato, mango, green chillies, coconut meat and process with 1/2 cup of water to form a paste.
Step 3 - Heat a pot to medium heat. Add the mustard seeds to the dry pan and allow to pop. Remove and set aside. Add a tablespoon of coconut oil and cook the onion, garlic and ginger mix until translucent. Add the turmeric, fennel seeds, fenugreek seeds and the curry leaves. Then add the tomato puree to the pot and 1 cup of water. Heat until boiling and simmer for 8-10 minutes. Add salt for seasoning and stir well. Add mustard seeds back in.
Step 4 - ADd the pieces of fish making sure not to stir too much as you don't want to break up. Simmer for 5-8 minutes. Turn off the heat and allow flavours to develop for at last 2 hours before serving with rice.
Turmeric Rice
- 2 cups uncooked basmati rice
- 1 teaspoon salt
- 2 inches turmeric root, peeled and finely chopped
Step 1 - Rinse the rice until the water runs clear. Add salt and turmeric root and add 2 1/4 cups boiling water from a kettle. Place on high heat until simmering, then knock down the heat until very low (1 out of 10) and steam for 15-20 minutes. The turmeric will colour the rice.