Kerala Chilli Fish Curry
Kerala Chilli Fish Curry
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- 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.
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