AuthorHungry PandaCategoryFishDifficultyIntermediateHeat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping, turn the heat down.
Add the onion and cinnamon. Cook the onion until golden (around 8 minutes).
Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices.
Cook until reduced, then over a low heat cook for 2 minutes or until the oil is released.
Add the tomatoes and another 100ml water; cook until completely reduced.
Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 20 minutes.
Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning.
Serve with beautiful long length basmati rice.
Ingredients
Directions
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and once they are popping, turn the heat down.
Add the onion and cinnamon. Cook the onion until golden (around 8 minutes).
Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices.
Cook until reduced, then over a low heat cook for 2 minutes or until the oil is released.
Add the tomatoes and another 100ml water; cook until completely reduced.
Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to develop for 20 minutes.
Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning.
Serve with beautiful long length basmati rice.
Notes
Southern Indian curries (like those found in Goa and Kerala) are very different to the northern Indian counterparts. In the South the abundance of coconuts have influenced the food and flavours, resulting in amazingly fragrant but just as tasty curries.