You get two types of fish curry in Kerala – creamy and coconut-based or a lighter one, like this, made with tomatoes. Serves 6 Prep 20 mins Cook 25 mins 1 lemon, juiced 750g boneless, skinless firm white fish,
cut into large pieces 1 tbsp vegetable oil 1 cinnamon stick 4 whole cloves 4 green cardamom pods, ½ tsp whole black peppercorns 10 fresh curry leaves 2 onions, chopped 3 green chillies, finely chopped 1 tbsp grated ginger 4 garlic cloves, finely chopped 6 tomatoes, chopped, or 400g can
chopped tomatoes 1 tsp turmeric ½ tsp chilli powder 2 tsp ground coriander
Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3- 4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices. Cook on a low heat, uncovered, for 5- 8 mins. Stir often to prevent the spices sticking and burning.
Pour in 150ml water, bring to a simmer, and add the fish. Cover with a lid, cook for 5 mins more, then serve with spiced rice (see p56). PER SERVING 152 kcals, fat 3g, saturates none, carbs 7g, sugars 4g, fibre 1g, protein 25g, salt 1.1g