Keralan Fish Curry with Coconut and Curry Leaves

• 700 gfirm white fish fillets (such as cod, haddock or pollock), skinless, cut into large chunks
• 2 tbspcoconut oil
• 1 tspblack mustard seeds
• 20fresh curry leaves
• 2dried red chillies
• 1onion, finely sliced
• 4garlic cloves, finely grated
• 30 gfresh ginger, finely grated
• 1green chilli, finely sliced
• 1 tspground turmeric
• 1½ tspground coriander
• 1 tspKashmiri chilli powder
• 3ripe tomatoes, roughly chopped
• 1½ tbsptamarind paste
• 400 mlcoconut milk
• 150 mlwater
• 100 gbaby spinach
• 1courgette, cut into half-moons
• Fine salt and black pepper
• 300 gdried jasmine rice (optional)
• 4 tbspnatural yoghurt (optional)
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves (optional)
• 10fresh curry leaves (optional)

Method

1. 1Start the jasmine rice according to packet instructions so it is ready when the curry is done.
2. 2Heat the coconut oil in a wide, deep sauté pan over a medium-high heat. Add the mustard seeds and curry leaves and fry for 30 seconds until the seeds pop and the leaves crackle; that crackle is the oil taking on the curry-leaf perfume.
3. 3Add the dried red chillies and sliced onion and cook for 8 minutes, stirring now and then, until the onion is soft and lightly golden at the edges.
4. 4Stir in the garlic, ginger and green chilli and cook for 1 minute, just until fragrant.
5. 5Add the turmeric, ground coriander and Kashmiri chilli powder and fry them in the oil for 45 seconds, stirring constantly, until they smell toasted and nutty.
6. 6Add the chopped tomatoes and a generous pinch of salt and cook for 5 minutes, pressing them down with the back of a spoon, until they break down and the oil begins to separate at the edges of the pan.
7. 7Stir in the tamarind paste, coconut milk and water; the coconut milk is what carries the tomato and tamarind into a silky broth rather than a sharp one. Season well, bring to a gentle simmer and cook for 12 minutes, stirring occasionally.
8. 8Add the courgette half-moons and simmer for 3 minutes until just tender but still holding their shape.
9. 9Season the fish chunks lightly with salt, then lower them gently into the broth and simmer for 5 minutes, spooning sauce over the top, until the fish is opaque and flakes easily when pressed.
10. 10Stir through the baby spinach and cook for 1 minute until just wilted. It should sing of coconut, sour fruit and warm spice.
11. 11Spoon the curry over the jasmine rice, add a cool spoonful of natural yoghurt alongside, scatter over the coriander leaves and a few extra curry leaves, and finish each bowl with a squeeze of lime over the top.

Per serving

kcal

482

protein

37g

fibre

5g

carbs

23.8g

fat

29.8g