Fisherman’s curry

200 kcal or less 30-60 minutes 6 servings cod curried fish curry goa goan fish curry john's global kitchen kerala keralan mains make ahead masterchef monkfish skills south india spiced

N/A

Source

Ingredients

juice 1 lemon

750g boneless, skinless firm white fish , cut into large pieces

1 tbsp vegetable oil

1 cinnamon stick

4 whole cloves

4 green cardamom pods

½ tsp whole black peppercorns

10 fresh curry leaves

2 onions , chopped

3 green chillies , finely chopped

1 tbsp grated ginger

4 garlic cloves , finely chopped

6 tomatoes , chopped or a 400g can chopped tomatoes

1 tsp turmeric

½ tsp chilli powder

2 tsp ground coriander

Method

Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.

Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.