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 Good Housekeeping Cookery TeamPublished: 04 June 2006

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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.
  
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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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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