Saturday, March 03, 2012

Kerala fish curry

Adapted from Madhur Jaffrey's Curry Easy. Jaffrey suggests sea bass; I used cheap white fish - pouting, and a bit of hake. I didn't want to use only 120ml of coconut milk - what was I to do with the rest of the tin? So my dish includes creamed coconut, which gives the sauce a slightly powdery, but not unpleasant, texture.

For 2.

300-350g white fish, cut into fork-sized pieces
2tbsp olive or sunflower oil
2 banana shallots, sliced
2tsp grated ginger (double the quantity that Jaffrey gives)
1 clove garlic, chopped
200ml water
50g creamed coconut
1/2tsp ground turmeric
Cayenne pepper to taste
Ground black pepper to taste
1tbsp paprika
1tbsp lemon juice

Sprinkle 1/2 tsp salt over the fish, and toss. (I suppose that the salt is meant to draw out some of the liquid.)

Put the oil into a saucepan or casserole dish and set over a medium heat. Throw in the shallots, and fry, stirring very regularly, until bits of them turn brown. Add the ginger and garlic, and cook for a further minute. Add all the other ingredients, bring to a simmer, and continue to simmer with the pan covered for 15 minutes.

Add the fish, and stir it thoroughly into the stew. No need to turn up the heat again; simply cover the pan. The fish may well be cooked through after five minutes.

This curry is delicious: creamy, but with the creaminess cut by the peppers, ginger, and lemon juice.

1 comment:

Radhu Malav said...

Kerala is popular place for the dishes and recipes where you can visit number of spicy and delicious dishes. The place is easily covered to taste these recipes from here. This place is providing you an exciting time spend with the nature and beauty. You can plan this trip easily during your weekend.