Kerala Fish Curry

Ben O'Donoghue

Ingredients:

  • 1 tablespoon sunflower oil
  • 2 large onions, thinly sliced
  • 1 teaspoon thinly sliced ginger
  • 2 garlic cloves, thinly sliced
  • 2 1/2 tablespoons red chilli powder
  • 1/4 teaspoon ground turmeric
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons tamarind paste
  • 2 cups Basic chicken stock
  • 4 x 200g thick portions Ling or other reef fish
  • 1 tablespoon crispy fried shallots, to serve
  • 1 tablespoon crispy fried garlic, to serve
  • springs coriander, to garnish

TEMPERING

  • 1 tablespoon sunflower oil
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon mustard seeds
  • handful fresh curry leaves

Method:

  1. Heat the sunflower oil in a saucepan over medium heat. Fry the onion until translucent, then add the ginger and garlic and sauté until soft.
  2. Combine the chilli powder and turmeric with a few drops of water to make a paste. Add to the pan and fry over low heat until the oil separates. Season with salt and pepper, then add the tamarind paste and stock. Bring the sauce to a boil, then simmer to reduce by a quarter. Keep warm.
  3. Steam the fish fillets in a steamer over medium–high heat until the flesh just starts to give and flake under the pressure of your finger. At this point it will be just cooked. Turn off the steamer and allow the fish to rest while you prepare the tempering.
  4. To make the tempering, heat the sunflower oil in a small frying pan over medium heat. Add the fenugreek seeds and fry until fragrant. Add the mustard seeds, and when they start to splutter, add the curry leaves and fry until crisp.
  5. To serve, pour the sauce over the fish, followed by the tempering mixture. Sprinkle with the crispy fried shallots and garlic, and garnish with coriander sprigs.

Our friends at Wine Selectors suggest pairing this dish with a The Octogenarian by Woodstock Grenache 2016 or Hancock & Hancock Home Vineyard Fiano 2018

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Avocado Bread Rolls

Avocado Bread Rolls

Avocado Bread RollsThese easy-to-make avocado bread rolls offer a nutritious twist on your classic bread recipe, using ripe avocados to create soft, savory rolls that are perfect for any meal. With a slight tang from natural yogurt and a deliciously tender crumb,...

Swedish Salmon and Potato Tart

Swedish Salmon and Potato Tart

Swedish Salmon and Potato TartLight, creamy, and delicately smoky, this Swedish-inspired tart brings together tender new potatoes, silky smoked salmon, and caramelised onions in a rich dill-infused custard. Perfect for brunch, lunch, or an elegant light dinner.This...

Basil and Ricotta Manicotti

Basil and Ricotta Manicotti

Elevate your pasta game with this Ricotta and Basil Crepe Manicotti! Delicate crepes filled with creamy ricotta and fresh basil are rolled into a luscious tomato sauce, then baked to perfection under a blanket of melted cheese. A fresh twist on an Italian classic...

Crispy Scallion Chicken

Crispy Scallion Chicken

Crispy scallion chicken A delectable and visually appealing chicken dish that's sure to impress. The crispy exterior and tender interior of the chicken are complemented by a rich and savory sauce infused with the flavors of soy sauce, oyster sauce, garlic, and ginger....

Fried Eggplant with Sticky Sauce

Fried Eggplant with Sticky Sauce

Fried Eggplant with Sticky SauceA mouthwatering combination of crispy, golden eggplant and a luscious, sweet-spicy glaze. Tender eggplant slices are coated in a delicate blend of cornstarch and tapioca, then fried until irresistibly crunchy. The star of the dish is a...

Gabby’s Pantry Pasta Soup

Gabby’s Pantry Pasta Soup

Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander  powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...