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Keralan Fish Curry
Introduction from Rosie Ramsden
Soft, pure-flavoured white fish is a great partner for spice, as its fresh-tasting, muted tones won’t overwhelm the fresh aromatics. You want to develop the flavours of the curry before adding the fish to lightly poach, so season to taste as you go and make sure all your ingredients are fragrant and fresh, and just the heat you like them. With any luck, most of these spices will be loitering in your store- cupboard. Roll limes along the tabletop before you squeeze to get them juicy.
Ingredients
Method
Fry the mustard seeds in the coconut oil over a medium heat for 3 minutes, or until the seeds begin to pop. Add the curry leaves and the dry spices and fry for 2 minutes, until fragrant. Add the onions with a drop of water, season and fry for 10 minutes, covered, until softened. Then stir in the fresh chilli, ginger and garlic, frying for another minute.
Pour in the coconut milk and stock and bring to the boil. Turn down the heat and simmer for 10 minutes, uncovered, to reduce slightly. Add the fish and poach for 5–7 minutes until cooked through. Squeeze in the lime juice and stir in with the desiccated coconut. Serve in bowls with the chopped coriander, lime wedges and fluffy basmati rice.
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