Keralan fish curry


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Okay, this one’s really easy and yummy. But don’t thank me; thank Nigella. (Although, as ever, I didn’t follow it to the letter…) It’s delicious with monkfish, but here I’ve used cod loins and halved the amount of fish in the recipe and replaced it with veg. It’s still great and has the added advantage of not sending you bankrupt.

I left out the chillis and the resulting sauce has a warmth without being too spicy for little ones. In fact, Little Lady Swabey asked for a spoon, which is the highest compliment she could bestow on a sauce.

I served it with noodles as they’re a crowd pleaser round my way, but rice would work just as well.

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Serves: 4

Prep: 10 minutes

Cook: 15 minutes

  • 2-3 cod loins 
  • salt 
  • 2 tsp turmeric 
  • 1 tbsp coconut oil 
  • medium onions (halved and cut into fine half moons)
  • 2 red peppers
  • 4-5 blocks of frozen chopped spinach
  • 1 tbsp minced ginger 
  • pinch of ground cumin 
  • 1 x 400 ml tin coconut milk 
  • 1 tbsp tamarind 
  • 1 tbsp fish sauce
  1. Cut the fish into chunks and put them into a bowl with a little salt and one teaspoon turmeric. Heat the oil in a large pan and peel and add the onion. Sprinkle with a little salt to stop the onions browning and then cook, stirring, for about five minutes, until they’ve softened.
  2. Add the ginger along with the remaining teaspoon of turmeric, the cumin, the spinach and the peppers. Fry with the onions for a few minutes.
  3. Add the coconut milk, tamarind paste and fish sauce. Taste and add more tamarind paste if you want to. Cook for five to ten minutes to let the flavours combine.
  4. When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minutes until it’s cooked through but still tender.
  5. Serve with noodles or rice.
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