keralan fish curry
rating:This came from a Waitrose recipe card. We enjoyed it very much, so I'm passing it on. This recipe serves four, so you'll need to halve the quantities if you're cooking for two.
700g fresh haddock or cod fillets, skinned and cut into bite-sized pieces
2 teaspoons turmeric
cooking oil
2 onions, thinly sliced
1 teaspoon cumin or black mustard seed (of half a teaspoon of each)
400ml coconut milk (one tin)
1 tablespoonful tamarind paste
5cm piece of fresh ginger, peeled, shredded or grated
225g trimmed mangetout peas or fine french beans, halved (mangetouts halved lengthways, beans across)
2 spring onions, thinly sliced
2 red chillies, seeded and thinly sliced
Sprinkle fish with turmeric and set aside.
Add some oil to large frying pan and cook the onions with the mustard and/or cumin seeds. Stir until onions turn golden. Add coconut milk, tamarind paste and shredded ginger and bring to a simmer.
Add the fish and the mangetout/beans to the pan. Cover and simmer gently for 3-4 minutes until the fish is cooked through. Scatter with sliced spring onions and chillies. Serve with basmati rice.
You can make this dish hotter by mixing a little chilli powder with the turmeric.
