Kerala Chilli Fish Curry

Kerala Chilli Fish Curry

Made With Our Keralan Coconut Curry -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
12 MINS COOK
A delicious spicy coconut fish curry that is deceptively simple and quick to make but complex and delicious. Serve with rice for a delicious, easy meal.
Anjum Signature

Tailored to Taste
This coconut curry in Kerala is really traditional and even though the curry has a mild flavour, many Keralites will add both red and green chillies for flavour and heat.
Ingredients
  • 1 tsp. coconut or vegetable oil
  • 2-3 each green and red chillies, pierced with the tip of a knife
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 150ml fish stock
  • 350g firm white fish, try halibut, red snapper, perch even cod (but carefully), cut into very large pieces or steaks
  • 8 baby tomatoes
  • Lemon juice to taste
Method
  1. Heat the oil in a large wide frying pan. Add the spices from the spice packet and cook until the mustard seeds start to pop together. Add the chillies and cook over a gentle flame for a good 40-50 seconds.
  2. Add in the sauce along with the stock and bring to a simmer. Cook for 3-4 minutes or until it is the consistency of single cream. Add in the fish and tomatoes and cook for 4-6 minutes or until the fish is cooked through. Taste and adjust seasoning, adding a little lemon juice to taste. Serve with naan or plain rice.
Tailored to Taste
This coconut curry in Kerala is really traditional and even though the curry has a mild flavour, many Keralites will add both red and green chillies for flavour and heat.
  • 1 tsp. coconut or vegetable oil
  • 2-3 each green and red chillies, pierced with the tip of a knife
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 150ml fish stock
  • 350g firm white fish, try halibut, red snapper, perch even cod (but carefully), cut into very large pieces or steaks
  • 8 baby tomatoes
  • Lemon juice to taste
  1. Heat the oil in a large wide frying pan. Add the spices from the spice packet and cook until the mustard seeds start to pop together. Add the chillies and cook over a gentle flame for a good 40-50 seconds.
  2. Add in the sauce along with the stock and bring to a simmer. Cook for 3-4 minutes or until it is the consistency of single cream. Add in the fish and tomatoes and cook for 4-6 minutes or until the fish is cooked through. Taste and adjust seasoning, adding a little lemon juice to taste. Serve with naan or plain rice.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
£3.00
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133p per 100g
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