Keralan Fish Curry


Serves 4 

600g Monkfish or any other firm fish, cut into bite-size pieces

1 heaped tbsp coconut oil

2 chopped shallots 

1 tbsp peeled and grated ginger 

2 green chillis 

1 tsp turmeric

1 tsp sugar

1/2 tsp chilli flakes 

1 tsp freshly ground coriander 

400ml coconut milk

1 tbsp tamarind paste 

For the tadka

1 tbsp coconut oil

1 tbsp black mustard seeds 

A small handful of fresh curry leaves

1. Heat 1 tablespoon of coconut oil in a deep-sided frying pan. Add the shallots, ginger and green chillies. Stir and sauté for about 5 minutes or until they start to brown.

2. Add the turmeric, sugar, chilli powder and freshly ground coriander. Stir and sauté for a further 2 minutes.

3. Add the coconut milk and tamarind. Season with salt and add the fish.

4. Cover and gently poach the fish over a medium/low heat until just cooked – monkfish will about 5 minutes.

5. To prepare the tadka, heat 1 tablespoon of coconut oil in a small pan, when the oil is smoking hot, add mustard seeds and curry leaves. When the mustard seeds finish crackling, pour the tempering over the curry.

6. You can serve the curry immediately or leave it overnight and serve the next day.  Serve with rice and enjoy.