Kerala Chilli Fish Curry
Kerala Chilli Fish Curry
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 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
- 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.
- 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.
- 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
- 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.
- 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.
Keep this recipe for later
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
