• 6 shallots
  • 4 cloves of garlic
  • 2.5 cm piece of ginger
  • 1 fresh green chilli
  • 4-6 fillets of white fish
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 10-12 curry leaves
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric
  • 1 400g tin of tomatoes
  • 1 400ml tin of light coconut milk
  • 400ml fish stock
  • fresh coriander


Cook time: 30 mins. Serves 4-6

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.


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.