Kerala Fish Curry with Coconut

Ingredients

• 600 g firm white fish (cod or monkfish), cut into pieces
• 400 ml coconut milk
• 1 yellow onion, finely chopped
• 3 garlic cloves, grated
• 2 cm ginger, grated
• 2 green chillies, slit lengthways
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• ½ tsp ground fennel seed
• 1 tbsp coconut oil
• 10 curry leaves (if available)
• Fresh tomatoes, chopped
• 1 tbsp tamarind paste
• Salt
• Fresh coriander

Method

1. 1Heat the coconut oil. Fry the curry leaves for 10 seconds. Add onion and sauté for 5 minutes.
2. 2Add garlic, ginger and chillies. Cook for 2 minutes. Stir in all the dry spices.
3. 3Add tomatoes and cook for 3 minutes. Pour in the coconut milk and tamarind paste. Bring to a simmer and cook for 5 minutes.
4. 4Gently add the fish. Simmer for 8–10 minutes until cooked through.
5. 5Season with salt. Top with coriander. Serve with steamed rice.