Kerala fish curry

Serves: 4

Edit

Update

Cancel

Total Time: 30

Prep Time: 10

Cook Time: 20

• 4  x 125g skinless sole or plaice fillets (from Irish Sea stocks)
• 2 tablespoon(s) light olive oil
• 1 medium onion, thinly sliced
• 1 large garlic clove, crushed
• 1  green chilli, slit lengthways, seeds in
• 2.5cm (1in) piece fresh root ginger, grated
• 1 teaspoon(s) ground turmeric
• 1 tablespoon(s) garam masala or about 12 curry leaves
• 200  coconut milk
• 1 tablespoon(s) fresh lime juice, white wine vinegar or tamarind paste
• Banana leaves to garnish (optional)
• 1  lime, cut into wedges, to serve

Method

1. Roll up the fish fillets from head to tail and set aside.
2. Heat the oil in a deep frying pan and stir in the onion, garlic, chilli and ginger. Keep stirring over a medium heat for 5-7min until the onion is soft. Add the turmeric and garam masala (or curry leaves, if using) and fry for a further 1-2min.
3. Pour the coconut milk into the pan along with 200ml (7fl oz) water and bring to the boil. Reduce the heat and simmer very gently, uncovered, for 7-10min until slightly thickened. The sauce should be the consistency of single cream. Stir in the lime juice, vinegar or tamarind. Check the seasoning and adjust if necessary.
4. When you're ready to serve, lower the rolls of fish into the hot sauce gently to avoid splashing and simmer very gently for 1-2min until just cooked. Serve on a bed of basmati rice, in deep bowls lined with strips of banana leaves, with a wedge of lime to squeeze over.
5. GET AHEAD... Make the sauce up to four hours ahead and gently reheat to simmering point before you add the fish. COOK'S TIP... Buy curry leaves and banana leaves from The Asian Cookshop (01376 349009)

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!