Author: -oJ_3Bm3iBY
This delightful fish curry is from the Kerala region of India. Use a good meaty fish for this and even if you are not a great fan of fish you won’t be disappointed.
- 400 g (14 oz) fish, cleaned and cut into medium pieces
- 1 onion, chopped
- 1 tomato, peeled, de-seeded and chopped
- 1 tbsp garlic & ginger paste
- 3 green chillis, slit lengthwise
- 2 tbsp coriander leaves
- Juice of 1 lime
- 3 tbsp vegetable oil
Spice mix 1
- ½ tsp turmeric
- 1 tsp chilli powder
- Pinch of salt
Spice mix 2
- 1 tsp garam masala
- 1 tsp coriander powder
- Mix together the fish, Spice mix 1 and the lime juice. Leave to marinate in the ‘fridge for at least an hour.
- Heat the oil on a medium heat in a pan and fry the onions for about 10 minutes until golden brown.
- Add the garlic & ginger paste together with the green chillis and fry for another 2 minutes.
- Add the tomatoes and cook for another 2 minutes.
- Add Spice mix 2 and a cup of water. Mix and bring to the boil.
- Add in the marinated fish and simmer gently for 10 minutes.
- Season with salt, stir in the coriander leaves, and serve.
Calories: 490 Fat: 32.9 Sugar: 4.1 Fiber: 1.8 Protein: 39.6 Cholesterol: 120.0
Serve with rice. I recommend the use of a good meaty fish for this dish. Cod, panga, perch and monkfish are particularly good for making curries. Ask your fishmonger for a recommendation. Ask him or her, “Titli wants to know what you recommend”…
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/fish-masala-curry
3.2.1596