Keralan Fish Curry with Lemon Rice
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5 from 2 reviews
- Author: eatlittlebird.com
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: Serves 3-4
- Category: Seafood
- Cuisine: Keralan
A deliciously tangy Keralan Fish Curry with Lemon Rice which is easy to make and takes only about 30 minutes to cook!
Ingredients
For the Keralan Fish Curry
- 1 kg (2 lb) firm white fish (such as cod or Pangasius)
- pinch of sea salt
- 2 teaspoons turmeric
- 1 tablespoon vegetable oil
- 2 large brown onions, sliced
- 2 red chillies, sliced
- 4 cm piece of ginger, cut into matchsticks
- pinch of ground cumin
- 400 ml (14 fl oz) tin of coconut milk
- 1–2 tablespoons tamarind paste
- 600 ml (2 1/3 cup) fish stock or chicken stock
For the Lemon Rice
- 1–2 teaspoons vegetable oil
- 250 g (1 1/4 cup) Basmati rice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried mint
- zest and juice of 1 lemon
- 500 ml (2 cups) water
- pinch of salt
Instructions
For the Keralan Fish Curry
- Cut the fish into bite-sized chunks.
- Place the fish in a large bowl with a pinch of sea salt and 1 teaspoon of turmeric.
- Slip on a plastic glove (preferably disposable) and rub the turmeric into the fish until each piece is coated and tinged orange.
- Heat the oil in a large pan.
- Add the onions, together with a pinch of sea salt.
- 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.
- Add the remaining teaspoon of turmeric and cumin, and cook for a few minutes.
- Add the coconut milk, tamarind paste and stock, stirring gently until the mixture comes to a simmer.
- Taste for seasoning to see if you want to add more tamarind or perhaps some salt.
- Add the fish to the simmering sauce and cook for a few minutes until it is cooked through.
- Serve with plain steamed Jasmine rice or lemon rice.
For the Lemon Rice
- Heat the oil in a medium saucepan.
- Stir through the Basmati rice and coat it in the oil.
- Add the turmeric and dried mint.
- Add the zest and juice of the lemon.
- Stir through the water and pinch of salt.
- Give everything a good stir.
- Cover the saucepan with a tight-fitting lid.
- Turn the heat down to very low.
- Cook the rice for about 30 minutes, or until the rice has absorbed all of the liquid.
- Fluff the rice with a fork before serving.
Nutrition
- Serving Size: 1
- Calories: 691
- Sugar: 7.1g
- Sodium: 3430.8mg
- Fat: 19.6g
- Carbohydrates: 13.9g
- Fiber: 2.9g
- Protein: 109.3g
- Cholesterol: 237.4mg