Keralan Fish Curry - Fishbox
Ingredients
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.
Method
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.
