If you like a rich creamy curry, this one is for you. The curries of Kerala have a coconut base with sweeter tones than other regions of India. This one is fish but you could sub for chicken/tofu/vegetables to your preference.

Method

Peel the shallots, garlic & ginger and finely mince. Remove the seeds from the chilli & slice.

In a large pan, heat the oil over a medium heat, and add the mustard seeds, cumin seeds & curry leaves. After a minute or two the seeds will start to pop. Add the the shallot, garlic & ginger and cook to soften.

After about 5 minutes, add the chilli powder & turmeric to the pan, along with 1 tbsp of water and stir to start to form a paste. Add the tinned tomatoes. At this point you can blend the curry in a blender/nutribullet if you prefer a smoother consistency. Return to the pan and add the coconut milk & stock. Season with salt & pepper to taste, then leave to simmer for 20 minutes.

Take the curry off the heat and leave to stand and thicken slightly. In a separate pan, season & fry the fish for 5 mins on each side. If you using a fish with skin, fry skin side down first.

Serve the curry in a bowl, top with the fish & scatter the fresh coriander leaves over the top, and with rice and/or naan.