A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod
COOK TIME
25
minutes
Ingredients
- juice 1 lemon
- 750g boneless, skinless firm white fish, cut into large pieces
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- ½ tsp whole black peppercorns
- 10 fresh curry leaves
- 2 onions, chopped
- 3 green chillies, finely chopped
- 1 tbsp grated ginger
- 4 garlic cloves, finely chopped
- 6 tomatoes, chopped or a 400g can chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tsp ground coriander
Preparation
- Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
- Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.
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