Fish­er­man’s curry


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

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