SOUTH INDIAN FISH CURRY

SOUTH INDIAN FISH CURRY

This is a light fish curry dish but it is overflowing with layer upon layer of aromatics. You can replace the cod with haddock or hake if you like.

INGREDIENTS

SERVES: 4

800g skinless cod fillets

1 tbsp table salt

1 tbsp vegetable oil

2 tsp black mustard seeds

1 tsp cumin seeds

2 onions, finely diced

A handful of curry leaves (ideally fresh, but dried will do)

4 garlic cloves, finely chopped

4cm piece of ginger, finely grated

2 long green chillies, finely chopped

1 tsp ground turmeric

1 tsp ground coriander

4 large tomatoes, diced

500ml fresh fish stock

200ml tinned full-fat coconut milk

200g tender stem broccoli, stalks cut in half

250g frozen peas

Sea salt and freshly ground black pepper

To finish (optional):

½ lime, to spritz

Coriander leaves, roughly chopped

METHOD

1: Sprinkle the cod fillets on both sides with the table salt and leave for 20 minutes.

2: Heat the oil in a large non-stick sauté pan over a high heat then add the mustard and cumin seeds. When they begin to pop and crackle, add the diced onions and cook for 5 minutes or until softened and starting to brown. Toss in the curry leaves, garlic, ginger and chillies and stir-fry for 1–2 minutes. Add a splash of water if the mixture starts to stick.

3: Lower the heat and add the ground spices with a little salt and pepper. Cook, stirring, for 1 minute then add the tomatoes and cook for 2–3 minutes until they start to break down. Pour in the stock and simmer for about 20 minutes, until reduced by half.

4: Wash the salt off the fish, pat dry with kitchen paper and cut into 5–6cm pieces.

5: Stir the coconut milk into the curry mixture and continue to simmer for 5–10 minutes until reduced by one-third. Add the fish and broccoli and simmer gently for about 5 minutes, until just cooked.

6: Stir through the peas and taste to check the seasoning. Serve in warmed large bowls, adding a squeeze of lime and a scattering of coriander if you like.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

800g skinless cod fillets

1 tbsp table salt

1 tbsp vegetable oil

2 tsp black mustard seeds

1 tsp cumin seeds

2 onions, finely diced

A handful of curry leaves (ideally fresh, but dried will do)

4 garlic cloves, finely chopped

4cm piece of ginger, finely grated

2 long green chillies, finely chopped

1 tsp ground turmeric

1 tsp ground coriander

4 large tomatoes, diced

500ml fresh fish stock

200ml tinned full-fat coconut milk

200g tender stem broccoli, stalks cut in half

250g frozen peas

Sea salt and freshly ground black pepper

To finish (optional):

½ lime, to spritz

Coriander leaves, roughly chopped

METHOD

1: Sprinkle the cod fillets on both sides with the table salt and leave for 20 minutes.

2: Heat the oil in a large non-stick sauté pan over a high heat then add the mustard and cumin seeds. When they begin to pop and crackle, add the diced onions and cook for 5 minutes or until softened and starting to brown. Toss in the curry leaves, garlic, ginger and chillies and stir-fry for 1–2 minutes. Add a splash of water if the mixture starts to stick.

3: Lower the heat and add the ground spices with a little salt and pepper. Cook, stirring, for 1 minute then add the tomatoes and cook for 2–3 minutes until they start to break down. Pour in the stock and simmer for about 20 minutes, until reduced by half.

4: Wash the salt off the fish, pat dry with kitchen paper and cut into 5–6cm pieces.

5: Stir the coconut milk into the curry mixture and continue to simmer for 5–10 minutes until reduced by one-third. Add the fish and broccoli and simmer gently for about 5 minutes, until just cooked.

6: Stir through the peas and taste to check the seasoning. Serve in warmed large bowls, adding a squeeze of lime and a scattering of coriander if you like.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book