World Cuisine

Keralan Fish Curry

cook 20 mins
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon rapeseed oil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 4 garlic cloves
  • 2.5-cm (1-inch) piece of fresh root ginger, peeled and chopped
  • 1 tablespoon coconut oil
  • 1/4 teaspoon fenugreek seeds
  • 2 onions, finely sliced
  • 125 ml (4 fl oz) coconut milk
  • 300 ml (1/2 pint) water
  • 400 g (13 oz) fresh mackerel fillets, skinned and cut into 5-cm (2-inch) pieces
  • salt and pepper
  • Place the chilli, rapeseed oil, ground coriander, cumin, turmeric, garlic and ginger in a mini food processor or small blender and blend to form a paste.
  • Heat the coconut oil in a wok or large pan, add the paste and fenugreek seeds and fry for 2–3 minutes. Add the onions, coconut milk and measurement water, season and bring to the boil, then cook for about 5 minutes until reduced.
  • Add the mackerel and simmer gently for 5–8 minutes or until cooked through.
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