Keralan Fish Curry with Lemon Rice

Forever Summer

With spring just around the corner, my thoughts have been turning to more light and fresh meals. A cookbook which I frequently turn to during the warmer months is Nigella Lawson’s Forever Summer (re-titled as Nigella Fresh in the US).

Not that it is necessarily a book which should only be opened once the weather starts to warm up  – I often cook from this book in winter, too – but I like that it happens to be a book which I associate with summer, no matter the season I am in. Obviously what Nigella had intended when she wrote this book.

Cooking with Fish

A recipe which I have earmarked since first purchasing the book, oh, 10 years ago (?!) but which I have regretfully never gotten around to making is the Keralan Fish Curry with Lemon Rice.

Anyone who has lived in a country with close proximity to the ocean (like Australia) who has then moved to a land-locked country (like Switzerland), will know of the disappointment in finding fresh seafood, or a fish monger for that fact.

In Australia, I was familiar with certain types of fish which my mum used to buy and cook, and I would faithfully replicate her recipes at home using the exact ingredients, right down to the brands of the food, often even going to the same butcher or fishmonger.

Upon moving to Switzerland, I have had to acquaint myself with the seafood available in the northern hemisphere. The variety is not as fresh, nor bountiful, but I am slowly becoming more familiar with what types of fish to buy for certain dishes.

Keralan Fish Curry with Lemon Rice

This Keralan Fish Curry is surprisingly simple to make with not as many ingredients as you would expect from an ordinary curry. Simply flavoured with turmeric, ginger and cumin, this gentle curry is warming but without too much spice.

And if you are tempted to add other ingredients to bulk it up – like I was – my advice is to try and refrain from fiddling with the recipe. It really is fabulous just as it is. The generous amount of onions are a main ingredient alongside the fish, instead of merely forming part of the flavour base.

The Lemon Rice recipe apparently feeds 4 to 6 people, and given that Nigella isn’t the type to go for small portions, hubby and I were somewhat surprised that we finished all of the rice between ourselves. I’m sure Nigella would be proud 😉

Overall, I found this Keralan Fish Curry with Lemon Rice to be an incredibly easy dish to make during the week. The bonus was not having to make a special trip to the Asian grocer for any unusual ingredients – I found everything easily at my local supermarket.

I’m just sorry that I left it so long to try this amazing dish, something which I intend to make up for by adding it to my weekly favourites.

5 stars (2 reviews)

Keralan Fish Curry with Lemon Rice

Thanh | Eat, Little Bird

Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

Serves: 3 to 4

A deliciously tangy Keralan Fish Curry with Lemon Rice which is easy to make and takes only about 30 minutes to cook!

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Ingredients

For the Keralan Fish Curry

• 1 kg (2 lb) cod, or other firm white fish, e.g. Pangasius
• 1 pinch sea salt
• 2 teaspoons ground turmeric
• 1 tablespoon vegetable oil
• 2 large brown onion, sliced
• 2 red chillies, sliced
• 4 cm ginger, cut into matchsticks
• 1 pinch ground cumin
• 400 ml (1 ⅔ cup) coconut milk
• 1-2 tablespoons tamarind paste
• 600 ml (2 ⅓ cup) fish stock, or chicken stock

For the Lemon Rice

• 1-2 teaspoons vegetable oil
• 250 g (9 oz) Basmati rice
• ½ teaspoon ground turmeric
• ½ teaspoon dried mint
• 1 lemon, zested and juiced
• 500 ml (2 cups) water
• 1 pinch fine salt

Instructions 

For the Keralan Fish Curry

1. Cut the fish into bite-sized chunks.
2. Place the fish in a large bowl with a pinch of sea salt and 1 teaspoon of turmeric.
3. Slip on a plastic glove (preferably disposable) and rub the turmeric into the fish until each piece is coated and tinged orange.
4. Heat the oil in a large pan.
5. Add the onions, together with a pinch of sea salt.
6. Add the chillies and ginger, and cook over medium heat for about 5 minutes until the onions have softened, taking care not to let them brown.
7. Add the remaining teaspoon of turmeric and cumin, and cook for a few minutes.
8. Add the coconut milk, tamarind paste and stock, stirring gently until the mixture comes to a simmer.
9. Taste for seasoning to see if you want to add more tamarind or perhaps some salt.
10. Add the fish to the simmering sauce and cook for a few minutes until it is cooked through.
11. Serve with plain steamed Jasmine rice or lemon rice.

For the Lemon Rice

1. Heat the oil in a medium saucepan.
2. Stir through the Basmati rice and coat it in the oil.
3. Add the turmeric and dried mint.
4. Add the zest and juice of the lemon.
5. Stir through the water and pinch of salt.
6. Give everything a good stir.
7. Cover the saucepan with a tight-fitting lid.
8. Turn the heat down to very low.
9. Cook the rice for about 30 minutes, or until the rice has absorbed all of the liquid.
10. Fluff the rice with a fork before serving.

Kitchen Notes

• OVEN & STOVE TEMPERATURES
  All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
• CONVERSIONS
  To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition Information Nutrition Information

Serving: 1g, Calories: 691kcal, Carbohydrates: 13.9g, Protein: 109.3g, Fat: 19.6g, Cholesterol: 237.4mg, Sodium: 3430.8mg, Fiber: 2.9g, Sugar: 7.1g

Did you make this recipe?

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