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Kerala Coconut Fish Curry
Indian

Kerala Coconut Fish Curry

South Indian coconut curry with mustard-seed warmth and a sharp lime finish. Fish goes in last so it stays whole.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • pescatarian
  • healthy
  • quick

Ingredients

For 4 servings

  • cod fillet20 oz
  • basmati rice2 cup
  • coconut milk2 cup
  • tomato2 piece
  • yellow onion2 piece
  • baby spinach4 cup
  • garlic8 clove
  • fresh ginger4 tsp
  • ground turmeric2 tsp
  • ground coriander4 tsp
  • chili powder2 tsp
  • lime1¼ piece
  • olive oil4 tbsp
  • fresh cilantro12 sprig
  • salt2 tsp

You'll need

pot · skillet

Method

  1. Cook basmati according to package directions.

    15 min · boil

  2. Soften onion, garlic and ginger in oil without letting them colour.

    6 min · saute

  3. Add turmeric, coriander and chili and fry until fragrant.

    2 min · saute

  4. Add chopped tomato and cook until it collapses into the spices.

    4 min · saute

  5. Pour in coconut milk and bring to a bare simmer.

    3 min · simmer

  6. Lay the fish in whole and poach gently. Do not stir it.

    7 min · simmer

  7. Wilt in spinach, then add lime juice and cilantro off the heat.

    2 min · rest

Serving suggestion

Stirring breaks the fish up — shake the pan instead if you need to move it.

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