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Keralan fish curry

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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
(175)

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.

  1. Par-boil the potatoes for 6-8 minutes until just tender. Drain and set aside.
  2. Meanwhile, place the fish pieces in a bowl and rub with half the turmeric.
  3. 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.
  4. 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.
  5. 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.

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