Kerala fish curry

Kerala fish curry

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Darren Simpson cooked this dish on The Best in Australia. Darren’s a chef who cooks mainly Italian and French food, and he blew me away with his discovery of this dish. Thanks for the inspiration, Daz!

I have changed it a little, but the nuts and bolts remain. Darren mixed the tempering with the sauce, but I like to keep mine separate, and I think steaming the fish keeps it cleaner. You can use bought crispy fried shallots and garlic for this recipe. Serve the curry with rice.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
2 large onions, thinly sliced
1 teaspoon thinly sliced ginger
2 garlic cloves, thinly sliced
2 1/2 tablespoons red chilli powder
1/4 teaspoon ground turmeric
salt
freshly ground black pepper
2 tablespoons tamarind paste
2 cups Basic chicken stock
4 x 20g thick portions red emperor or other reef fish
1 tablespoon crispy fried shallots, to serve
1 tablespoon crispy fried garlic, to serve
springs coriander, to garnish

Tempering

Quantity Ingredient
1 tablespoon sunflower oil
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
handful fresh curry leaves

Method

  1. Heat the sunflower oil in a saucepan over medium heat. Fry the onion until translucent, then add the ginger and garlic and sauté until soft.
  2. Combine the chilli powder and turmeric with a few drops of water to make a paste. Add to the pan and fry over low heat until the oil separates. Season with salt and pepper, then add the tamarind paste and stock. Bring the sauce to a boil, then simmer to reduce by a quarter. Keep warm.
  3. Steam the fish fillets in a steamer over medium–high heat until the flesh just starts to give and flake under the pressure of your finger. At this point it will be just cooked. Turn off the steamer and allow the fish to rest while you prepare the tempering.
  4. To make the tempering, heat the sunflower oil in a small frying pan over medium heat. Add the fenugreek seeds and fry until fragrant. Add the mustard seeds, and when they start to splutter, add the curry leaves and fry until crisp.
  5. To serve, pour the sauce over the fish, followed by the tempering mixture. Sprinkle with the crispy fried shallots and garlic, and garnish with coriander sprigs.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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