Kerala Fish Curry with Curry Leaves

Method

1. 1
   • coconut oil 3 tbsp
   • mustard seeds 1 tsp
   • curry leaves 2

   Temper mustard seeds and curry leaves — Heat the coconut oil in a wide pot over medium heat. Add the mustard seeds and let them pop, then add the curry leaves and fry for a few seconds until fragrant.

   ⏱30 sec
2. 2
   • onion 1
   • garlic 3
   • fresh ginger 1 tbsp
   • fresh chilli 2

   Fry onion, garlic and ginger — Add the onion and fry for 5-6 minutes until soft and golden. Stir in the garlic, ginger and fresh chilli, and cook for another minute.

   ⏱6 min
3. 3
   • ground turmeric 2 tsp
   • chilli powder 1 tbsp
   • ground coriander 1 tbsp

   Toast the spices — Lower the heat and stir in the turmeric, chilli powder and ground coriander. Cook for 30 seconds, stirring constantly so the spices don't burn.

   ⏱30 sec
4. 4
   • coconut milk 4 dl
   • tamarind paste to taste
   • salt to taste

   Simmer the curry base — Pour in the coconut milk and tamarind paste, season with salt, and bring to a gentle simmer. Let it simmer for 5 minutes to let the flavours meld.

   ⏱5 min
5. 5
   • cod fillet 500 g

   Poach the fish gently — Gently slide in the cod pieces, cover and simmer for 8-10 minutes until the fish is just cooked through and flakes easily. Avoid stirring too much so the fish stays intact.

   ⏱10 min
6. 6
   • curry leaves 2
   • tamarind paste to taste
   • salt to taste

   Adjust and serve hot — Taste and adjust the salt and tamarind, then serve hot, garnished with a few extra curry leaves.