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    Kerala Fish Curry

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    Kerala Fish Curry

    Serves: 6


    • 1 teaspoon ground turmeric
    • 1 tablespoon red chilli powder
    • 2 tablespoons grated coconut (optional)
    • 4 tablespoons vegetable oil
    • 1 teaspoon mustard seeds
    • 20 curry leaves
    • 4-5 shallots, peeled and thinly sliced
    • 4 green chillies, deseeded and sliced
    • 2.5cm piece ginger, peeled and cut into matchsticks
    • 6 cloves garlic, finely chopped
    • 1kg of pomfret or monkfish, gutted, cleaned and cut into large pieces
    • 400ml can coconut milk
    • 225ml water
    • 6 thin slivers of coccum, or half a mango, thinly sliced
    • Salt to taste


    1. Mix the turmeric, chilli powder and coconut (if using). Heat the oil in a large pan and, when hot, throw in the mustard seeds and curry leaves. Let these pop and splutter before the sliced shallots, green chillies, ginger and garlic. Fry until golden and fragrant.
    2. Add the turmeric mix and fry for another minute or two. Add the fish then stir in the coconut milk and water. Finally, add the coccum or mango. Simmer gently for 15 minutes. Season well with salt. Serve hot with brown rice.

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