Keralan Haddock Fish Curry

Method

• Keralan Haddock Fish Curry – Step-by-Step Method
• Peel and thinly slice the shallots
• Peel and finely chop the garlic
• Peel and finely grate or mince the ginger
• Slice the fresh green chilli into thin rounds (deseed if less heat desired)
• Cut the haddock into large bite-sized chunks
• Rinse and pat dry haddock pieces; set aside
• Pick the curry leaves from the stalks and set aside
• Open the tin of coconut milk and stir well to homogenize
• Open the tin of chopped tomatoes and set aside
• Heat 2 tbsp groundnut oil in a large, wide pan over medium heat
• When oil is shimmering, add the mustard seeds and let them pop and crackle
• Add curry leaves, stir for 10 seconds until fragrant
• Add sliced shallots, cook for 5-7 minutes until soft and golden
• Add garlic, ginger, and green chilli; sauté for 2 minutes until aromatic
• Sprinkle in the chilli powder, turmeric, and a pinch of chilli flakes; fry for 1 minute to bloom spices
• Add chopped tomatoes; cook for 4-5 minutes, stirring until slightly thickened
• Pour in the coconut milk; stir until fully combined and gently simmer for 5 minutes
• Carefully add the haddock chunks to the sauce in a single layer
• Reduce heat to low, cover, and poach fish gently for 6-8 minutes until opaque and just cooked through
• Taste, adjust salt if needed (if using)
• Roughly chop fresh coriander; sprinkle over curry
• Serve curry hot, optionally garnished with reserved chilli slices and coriander sprigs
• Suggested serving: pair with steamed rice or appams, and a wedge of lime for brightness