Keralan Fish Curry

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South Yorkshire Food

Serves: 2



  • 350g  Haddock fillets, skinned and cubed
  • 1 tsp ground turmeric
  • Vegetable oil spray
  • 2 shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp  fennel seeds
  • 400ml thin coconut milk made with Nestle coconut milk powder
  • 1 tbsp  tamarind paste
  • 5cm piece fresh ginger, shredded
  • 200g trimmed fine green beans, halved lengthways
  • 100g sweet red pepper cut into matchsticks
  • 2 salad onions, thinly sliced
  • 1 red chilli, very finely chopped - add more or less to taste


  1. Sprinkle the fish with the turmeric and set aside.
  2. Spray a large pan with oil and cook the shallots, and garlic with the spice seeds for 5 minutes or so until golden.
  3. Add the coconut milk, tamarind paste, beans and red pepper, and shredded ginger and bring to a simmer. Cook for 3 minutes.
  4. Add the fish, and finely chopped chilli to the pan, cover and simmer gently for 3–4 minutes until the fish is cooked.
  5. Scatter with sliced salad onions  and serve with brown basmati rice.

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