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    • Keralan Haddock Fish Curry

    Mark Sharron
    Easy
    35 minutes
    6
    Amount Per Serving: Calories 190; Fat 7.3g; Carbs 6g; Sugars 4.3g; Fibre 1.6g; Protein 26.3g; Sodium 0.8g
    This dish is simple, delicious, and beautifully-flavoured with South Indian curry.
    1 rating
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    Ingredients

    • 6 shallots
    • 4 cloves of garlic
    • 2.5 cm piece of ginger
    • 1 fresh green chilli
    • 750g Haddock fish chunks
    • Groundnut oil
    • 1 teaspoon mustard seeds
    • 20 curry leaves
    • 1 tablespoon chilli powder
    • Chilli flakes
    • 1 teaspoon turmeric
    • 1 tin of light coconut milk (400g)
    • 1 tin of chopped tomatoes (400g)
    • A few sprigs of fresh coriander

    Method

    • Chop all the vegetables.

    • Season the haddock fish chunks with 1 teaspoon chilli powder, 2 cloves of garlic, chopped ginger, salt and pepper.

    • Fry in 2 tablespoons of groundnut oil for 3 minutes until cooked. remove from the heat.

    • Heat the rest of the oil in a pan. Fry the remaining garlic and ginger.

    • Add the chopped shallots and fry for about 7 minutes until golden brown add chilli flakes and fry for another 2 minutes then add the chopped tomatoes.

    • Put the haddock fish chunks and saute for about 30 seconds.

    • Add a little groundnut oil and fry the green chilli, fresh coriander, turmeric and curry leaves.

    • Then, add a litre of light coconut milk and mustard seeds.

    • Cook on low heat until the sauce thickens.

    • Add the chilli powder and a pinch of salt. Check to see if you need more salt.

    • Sprinkle with chopped coriander and serve.

    • Serving Suggestions: This dish goes best with white rice or cassava chips. You may also have it with a slice of bread and a side salad. It is also tasty with fresh cilantro and onion salad.

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