Keralan-Style Fish Curry

    50 minutes

    A classic South Indian style fish curry that does not require long slow cooking. Fresh ingredients, cooked quickly, delicious!


    New South Wales, Australia
    7 people made this

    Serves: 4 

    • 800g snapper, cut into 4cm pieces
    • 2 teaspoons ground chilli
    • 2 teaspoons ground turmeric
    • 2 teaspoons ground cinnamon
    • vegetable oil, for frying
    • 2 onions, finely chopped
    • 3cm fresh ginger, minced
    • 1 green chilli, minced
    • 400ml tin coconut milk
    • 2 limes, juiced
    • 1/4 cup coriander, chopped
    • salt and freshly cracked pepper to taste

    Preparation:10min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:50min 

    1. Place fish in a bowl. Combine ground spices then rub into fish. Set aside 15 minutes to marinate.
    2. Heat a large non-stick pan with a little oil and brown the marinated fish in batches, 1 minute per side. Remove and set aside. Add a touch more oil and cook the onion, ginger and chilli for 5 minutes over medium heat. Add any remaining spice mix. Stir in the coconut milk and simmer 5 minutes. Add the fish and simmer for a further 5 minutes.
    3. Add lime juice and coriander and season with salt and pepper. Serve with rice.

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