Keralan Fish Curry

A meaty white fish is ideal in this curry. The Total Yoghurt adds a nice creaminess.

Curry fans will love our recipe for a warming fish curry. The heat from the curry leaves and red chilli is countered by the coconut cream and addition of our FAGE Total Yoghurt.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 6
200g FAGE Total
1 tbsp groundnut oil
1 tsp mustard seeds
15 curry leaves
1 tsp ground cumin
6 shallots, finely sliced
2 ½ cm piece of ginger, finely chopped
1 red chilli, finely sliced
1 tsp turmeric
1 tbsp tamarind
750g firm white fish, skinned & cut into chunks e.g monkfish, cod or coley
160ml coconut cream
1 x 400g tin of chopped tomatoes with garlic
Seasoning
Coriander, rice and naan, to serve

30'-45'
Serves 6
INSTRUCTIONS
  1. Heat the groundnut oil in a large pan and fry the mustard seeds and curry leaves until the seeds start to pop. Add the cumin, shallots, ginger and chilli, and cook on a medium heat for 5 minutes, until softened.
  2. Mix together the turmeric and tamarind with a splash of water, and add to the pan. Cook for a minute until all the spices are combined, and then add the fish, coconut cream and tomatoes. Try not to over stir so as to keep all the fish in large chunks.
  3. Simmer on a low heat for about 20 minutes or until the fish is cooked and the sauce has thickened slightly. Stir in the yoghurt.
  4. Season and serve sprinkled with coriander alongside rice and naan bread.

Want more inspiration for something similar? Try our recipe Chickpea & Tomato Curry

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