Kerala Ginger Fish Curry
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: India. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 119 kcal
- Protein
- 8.7 g
- Carbohydrate
- 7.6 g
- of which sugars
- 2.5 g
- Fat
- 6 g
- of which saturates
- 3.7 g
- Fibre
- 1.6 g
- Salt
- 0.71 g
Ingredients
- 600g firm white fish, cut into large pieces
- 30g fresh ginger, cut into fine matchsticks
- 3 garlic cloves, crushed
- 1 onion, finely sliced
- 2 tomatoes, chopped
- 400ml light coconut milk
- 1 tbsp coconut oil
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 green chilli, slit
- 12 curry leaves
- 1 tbsp tamarind paste
- 300g cooked red rice
Method
Warm the coconut oil and fry the onion until soft and golden.
Add ginger, garlic, chilli, curry leaves and spices; cook until fragrant.
Stir in tomatoes, coconut milk and tamarind, then simmer for 12 minutes.
Slide in the fish and poach gently for 7–9 minutes without vigorous stirring.
Rest for 5 minutes and serve with red rice.
Reviews
The coconut and sour tamarind balance is excellent. My green chilli was fierce, so I will use half next time.
John RedwoodI made this with hake and kept the simmer very gentle; the fish held together perfectly and the sauce tasted even better after resting.
Roger ThorogoodThose ginger matchsticks stayed distinct in the sauce and gave little warm bursts alongside the tamarind. A lovely curry.
Steve Allanson