Keralan fish curry

This dish offers mild South Indian spice with a sour kick of tamarind.

Recipe «Keralan fish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp sunflower oil, 2 tsp panch phoran, 20 fresh curry leaves, 2 onions, thinly sliced, 2 tsp ground turmeric , 1 cinnamon quill, 2 long red chillies, seeds removed, finely chopped, 4cm piece ginger, finely grated , 2 tsp ground cumin, 1kg firm white fish fillets cut into 4cm cubes, 400ml coconut milk, 400g can chopped tomatoes, 2 tsp tamarind puree, 1 tsp caster sugar, Steamed Basmati rice, coriander leaves and lime wedges, to serve.

Ingredients:

• 2 tbsp sunflower oil 
• 2 tsp panch phoran 
• 20 fresh curry leaves 
• 2 onions, thinly sliced 
• 2 tsp ground turmeric 
• 1 cinnamon quill 
• 2 long red chillies, seeds removed, finely chopped 
• 4cm piece ginger, finely grated 
• 2 tsp ground cumin 
• 1kg firm white fish fillets cut into 4cm cubes 
• 400ml coconut milk 
• 400g can chopped tomatoes 
• 2 tsp tamarind puree 
• 1 tsp caster sugar 
• Steamed Basmati rice, coriander leaves and lime wedges, to serve 

Instructions

1. Heat the sunflower oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant.
2. Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
3. Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.