This store requires javascript to be enabled for some features to work correctly.

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
COOKS IN 12 MINS
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.
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 pack of The Spice Tailor Keralan Coconut Curry
  • 1 tsp. coconut or vegetable oil
  • 2-3 each green and red chillies, pierced with the tip of a knife
  • 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 pack of The Spice Tailor Keralan Coconut Curry
  • 1 tsp. coconut or vegetable oil
  • 2-3 each green and red chillies, pierced with the tip of a knife
  • 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.
Anjum recommends
Butternut Squash, Kale and Feta Gratin
Cannellini Bean and Vegetable Curry
Coconut Chicken and Vegetable Tray Bake
Coconut Egg Curry
Eggplant and Spinach Coconut Curry
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
Keralan Coconut Curry
Keralan Coconut Dauphinoise Potatoes
Keralan Coconut Mudcrab Curry by Harry Foster
Keralan Coconut Seafood Gratin
Keralan Coconut Vegetable Curry
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Proper Keralan Chicken Curry
Roasted Pumpkin Curry
Spicy South Indian Prawn Curry
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
Summery chicken and vegetable Stew
Reviews
HELP ME

[[recommendation]]