Name: Keralan Style Coconut Fish Curry with Rice
Total time: 40 min
Ingredients: 400 g white fish fillets; 2 Tbsp vegetable oil; 1 onion; 2 Tbsp ginger; 6 garlic cloves; 1 green chilli; 2 curry leaves; 1 tsp turmeric; 1 Tbsp ground coriander; 1 Tbsp chilli powder; ¼ tsp fenugreek powder; 3 tomatoes; 1 capsicum; 1 tsp white vinegar; 800 ml coconut milk; 2 C basmati rice; ½ C fresh coriander

Instructions

Marinate the diced fish with salt, ½ tsp of chilli powder, turmeric, ¼ tsp of pepper and lemon juice for 1 hour in the refrigerator.
Place rice on to cook according to package instructions.
Combine the onion, garlic, ginger and green chilli in a food processor or mortar and pestle.
Heat oil in a deep frying pan over medium heat. Add the ground onion mix along with curry leaves. Cook for 3-4 minutes.
Add the turmeric, coriander, chilli powder and fenugreek powder. Add little water and cook for about 1-2 minutes.
Add the diced tomatoes and capsicum, cooking until they turn soft.
Add the coconut milk, salt, and bring to a boil, keeping the pot covered.
Once it boils, add the fish pieces and give a gentle mix. Cover and continue cooking for about 5-6 minutes.
Add in the vinegar and adjust to your taste.
Serve with hot steamed rice and garnish with coriander.

Keralan style coconut fish curry with rice

Ingredients

Instructions

Nutrition

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