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Recipes - Keralan fish stew
This dish incorporates two classic Keralan ingredients: fish and coconut. Green chillies provide heat while lime juice gives it a tangy edge. This sort of dish would traditionally be eaten with the local staple, rice. Serves 4.
Ingredients
500 g white fish (such as haddock or cod), cut into 5 cm pieces
2 teaspoons ground turmeric
4 tablespoons vegetable oil
1 medium onion, sliced
3 - 6 green chillies (depending on heat), finely chopped
2.5 cm fresh ginger root, grated
20 curry leaves (if you can get hold of them)
400 ml tin coconut milk
Zest and juice of 2 limes
1 teaspoon sugar
Salt
Instructions
1. Mix a pinch of salt with a teaspoon of turmeric, rub over the fish and set aside.
2. Heat oil in a large pan over a medium heat. Add onions and soften for a few minutes. Add chillies, ginger and curry leaves (if you have them) and stir.
3. When the onion is soft, add the remaining teaspoon of turmeric and the coconut milk. Mix well and bring to boil. Simmer with the lid off for 10 - 15 minutes to reduce the coconut milk to the consistency of single cream.
4. About 5 minutes before you are ready to eat, add the fish. Cover the pan and allow the fish to gently poach over a low heat. This will only take about 5 minutes.
5. As soon as the fish is cooked, take the pan off the heat, gently stir in the sugar, lime zest and juice. Season to taste and serve.
2. Heat oil in a large pan over a medium heat. Add onions and soften for a few minutes. Add chillies, ginger and curry leaves (if you have them) and stir.
3. When the onion is soft, add the remaining teaspoon of turmeric and the coconut milk. Mix well and bring to boil. Simmer with the lid off for 10 - 15 minutes to reduce the coconut milk to the consistency of single cream.
4. About 5 minutes before you are ready to eat, add the fish. Cover the pan and allow the fish to gently poach over a low heat. This will only take about 5 minutes.
5. As soon as the fish is cooked, take the pan off the heat, gently stir in the sugar, lime zest and juice. Season to taste and serve.
