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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add a little groundnut oil and fry the green chilli, fresh coriander, turmeric and curry leaves.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • 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.