Kerala-Style Fish Curry

Originating from the tropical south coast of Indian, Kerala style fish curries often feature creamy coconut milk. Accompany with jasmine rice and green beans.

Curry Easy
From the book Curry Easy
Madhur Jaffrey
Buy on Amazon / Hive / Waterstones

Introduction

Although I use wild sea bass here, you can use whatever fish looks good and fresh – haddock, halibut, salmon (steaks or thick fillet pieces), kingfish steaks or even mackerel pieces. This is a creamy curry best eaten with rice. In Kerala it looks red from all the hot chilli powder in it, but I have softened the heat with some paprika, which also helps to add the colour. Serve with Plain Jasmine Rice and South Indian-style Green Beans (see pages 211 and 145 of Madhur Jaffrey's Curry Easy book for these recipes).

Serves 2-4
Easy

Ingredients

450-560g/1-1¼lb wild sea bass fillet with skin, 1-2 cm/½-¾ inch thick, cut crossways into 7.5-cm/3-inch segments
salt
2 tbsp olive or rapeseed oil
65g/2½oz peeled and very finely sliced shallots
1 tsp peeled and finely grated fresh ginger
1 large clove garlic, peeled and crushed
½ tsp ground turmeric
½ tsp cayenne pepper, or to taste
1 tbsp sweet red paprika
freshly ground black pepper
1 tbsp lemon juice
120ml/4fl oz coconut milk, from a well-shaken can

Instructions

Spread the fish pieces out and sprinkle ½ teaspoon salt on both sides Set aside as you prepare the sauce.

Put the oil into a frying pan and set over a medium-high heat. When hot, put in the shallots. Stir and fry until they just start to brown at the edges. Add the ginger and garlic. Stir for 1 minute. Now add 250 ml/8 fl oz water, the turmeric, cayenne pepper, paprika, lots of black pepper, the lemon juice and ½ teaspoon salt. Bring to a simmer. Turn heat to low and simmer gently for 5 minutes, stirring now and then. Add the coconut milk and mix it in. Bring the sauce back to a simmer.

Put the fish pieces in the pan in a single layer and cook over a medium-low heat, spooning the sauce over them until they are poached, 5-10 minutes.

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