Kerala fish curry

Name: Kerala fish curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 125 g (4oz) skinless sole or plaice fillets; 2 tbsp. light olive oil; 1 medium onion, thinly sliced; 1 g large garlic clove, crushed; 1 green chilli, slit lengthways, seeds in; 2 1/2 cm (1in) piece fresh root ginger, grated; 1 tsp. ground turmeric; 1 tbsp. garam masala or about 12 curry leaves; 200 mL (7fl oz) coconut milk; 1 tbsp. fresh lime juice, white wine vinegar or tamarind paste; Banana leaves to garnish (optional); 1 lime, cut into wedges, to serve

This no-fuss coconut curry dish is dairy free and delicious

By The GH Kitchen TeamPublished: 04 June 2006

Jump to recipe

Food, Dishware, Cuisine, Ingredient, Plate, Dish, Recipe, Serveware, Garnish, Breakfast,

Advertisement - Continue Reading Below

Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

4 x 125 g (4oz) skinless sole or plaice fillets
2 Tbsp. light olive oil
1 medium onion, thinly sliced
1 g large garlic clove, crushed
1 green chilli, slit lengthways, seeds in
2 1/2 cm (1in) piece fresh root ginger, grated
1 tsp. ground turmeric
1 Tbsp. garam masala or about 12 curry leaves
200 ml (7fl oz) coconut milk
1 Tbsp. fresh lime juice, white wine vinegar or tamarind paste
Banana leaves to garnish (optional)
1 lime, cut into wedges, to serve

Directions

1. Step 1
  Roll up the fish fillets from head to tail and set aside.
2. Step 2
  Heat the oil in a deep frying pan and stir in the onion, garlic, chilli and ginger. Keep stirring over a medium heat for 5-7min until the onion is soft. Add the turmeric and garam masala (or curry leaves, if using) and fry for a further 1-2min.
3. Step 3
  Pour the coconut milk into the pan along with 200ml (7fl oz) water and bring to the boil. Reduce the heat and simmer very gently, uncovered, for 7-10min until slightly thickened. The sauce should be the consistency of single cream. Stir in the lime juice, vinegar or tamarind. Check the seasoning and adjust if necessary.
4. Step 4
  When you're ready to serve, lower the rolls of fish into the hot sauce gently to avoid splashing and simmer very gently for 1-2min until just cooked. Serve on a bed of basmati rice, in deep bowls lined with strips of banana leaves, with a wedge of lime to squeeze over.
  
  Like this? You'll love...
  
  16 of the best chicken curry recipes

Get Ahead

Make the sauce up to four hours ahead and gently reheat to simmering point before you add the fish.

Per Serving:

Calories: 271
Total carbs: 9 g
Total fat: 16 g
Saturated fat: 8 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next