Coconut Fish curry
Coconut Fish curry is very popular in South India. This version is not too spicy but you can add more chilli and/or chilli powder to it if you like proper heat! The dish is very easy to make, it’s gluten-free, dairy-free and healthy! Serve it with basmati rice.
Ingredients
Method
- Thinly slice the onion, garlic and red pepper. Deseed and chop the chilli.
- Heat the oil and sauté the onion until it starts browning. Add the red pepper, chilli, garlic, mustard seeds and fry for 2-3 minutes.
- Add the ginger, ground coriander, turmeric and chilli powder and stir for 1 minute. Pour in the coconut milk and water and bring to the boil. Gently simmer for 10 minutes over low heat, until you get a thickened sauce. Taste and season with salt and pepper.
- Cut the fish into big chunks and add to the sauce. Simmer gently, under cover, for 5 minutes.
- Meanwhile, slice the shallot very thinly. Heat the oil in a small frying pan and fry the them until golden and crispy.
- Serve the curry with the shallots and coriander leaves scattered on top. Squeeze some lime juice over it.