Keralan Fish Curry - Fishbox

Keralan Fish Curry - Fishbox
Fishboxer Flora Corbett from Isle of Mull


1 tsp black mustard seeds,

1 tbsp cumin seeds,

1 tbsp garam masala,

1 tsp mild chilli,

2 tsp tumeric,

2 small onions chopped,

1 red chilli,

4cm piece ginger grated,

2 cloves garlic grated,

1 x 400ml coconut milk,

200ml fish stock,  

500g white fish (skin removed), I used Codling 

juice of 2 limes,

2 tablespoon desiccated coconut.

Basmati rice and coriander, to serve.


Fry mustard seeds until they pop, add dry spices and fry for 2 mins,

Add chopped onions with a dash of water, season and fry for 10mins or so, stir in chopped chilli, garlic and ginger.

Pour on tin of coconut milk and stock - bring to boil and simmer for 10mins covered.

Uncover and reduce. Add fish for 5-7mins.

Squeeze lime juice and stir in coconut.

Serve in bowls with chopped coriander, lime wedges and basmati rice.