Kerala Chilli Fish Curry

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Kerala Chilli Fish Curry

SERVES 2-3

5 MINS PREP

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.

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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.

Ingrédients

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

Méthode

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.

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.

Ingrédients

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

Méthode

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.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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