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

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.

£3.15
( / )
133p per 100g
Free delivery over £25 Free delivery over £25
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