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Ingredients
For the curry
| 275 g g | new potato
new potato (scrubbed and sliced) | ||
| 500 g g | cod fillets
cod fillet (or sea bass, cut into bite-sized pieces) | ||
| 2 tsp tsp | ground tumeric ground tumeric | ||
| 1 tbsp tbsp | olive oil olive oil | ||
| 1 | onions
onion (peeled and finely sliced) | ||
| 1 | garlic
garlic (crushed) | ||
| 2 cm cm | ginger
ginger (peeled and finely sliced) | ||
| 1 | Red chillies
Red chilli (deseeded and finely chopped, plus extra to garnish) | ||
| 1 tbsp tbsp | cumin cumin | ||
| 400 ml ml | coconut milk coconut milk | ||
| 400 g g | chopped tomatoes chopped tomatoes | ||
| 200 g g | baby spinach baby spinach |
To serve
| 1 | naan breads naan bread |
Keralan fish curry
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35 min
(178)
Method
This South Indian curry recipe is packed full of fresh flavours. Turn any leftovers into a hearty soup by stirring through stock and cooked prawns.
- Par-boil the potatoes for 6-8 minutes until just tender. Drain and set aside.
- Meanwhile, place the fish pieces in a bowl and rub with half the turmeric.
- Heat the oil in a large pan and fry the onion, garlic, ginger and chilli over a medium heat until softened. Form a paste with the cumin, remaining turmeric and 2 tablespoons of water, then add to the pan and fry for 1 minute.
- Stir through the coconut milk and tomatoes. Bring to the boil, then reduce the heat and simmer for 5 minutes to thicken. Stir through the baby spinach and wilt, then gently stir through the potato and fish.
- Cover and simmer for 5-7 minutes, stirring occasionally, until the fish and potatoes are cooked through. Divide into bowls and garnish with fresh chilli, serving with warm naan bread on the side.
