Kerala fish curry recipe
Here in Brittany we are big fans of vadouvan in fish dishes and with shellfish! As vadouvan is milder than other currys, it’s perfect for more sensitive palates. Don’t be deterred by its very distinctive scent as once it’s been heated, this spice blend releases delicious and powerful aromas.
In India, spices are flash fried in boiling oil for a minute or so before being added to the curry during the cooking process.
- 1 kg Tuna
- 2 tablespoons coarse sea salt
- 1 tablespoon turmeric
- 10 spring onions
- 4 garcinia
- 3 fresh chillis
- 1 tablespoon coconut oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon chilli powder
- 1 teaspoon ground fenugreek
- Black Tellicherry pepper for seasoning
- 2 tablespoons Vadouvan
- 3 curry leaves
- Choose a firm fleshed fish (for example tuna). Soak and rinse the fish in water and add the sea salt and a tablespoon of turmeric.
- Use an earthenware dish (previously soaked in water). Chop the onions. Chop the smoked garcinia into 2cm cubes and leave to soak for 10 minutes in a bowl of cold water (or chop the mango cubes if you can’t find any garcinia).
- Brown the onions and the sliced fresh chillis in coconut oil. Add the garlic paste and the ginger paste. Then remove from the heat. Add a tablespoon of chilli powder (cayenne or paprika) and 1 teaspoon of ground turmeric. Mix to obtain a paste. Add the cubes of garcinia (or mango) and a ladle of salted water then bring to the boil.
- Dice the fresh tuna then place in the earthenware dish (or a frying pan will do). Pour the paste over the tuna.
- Place the dish (or frying pan) on the stove. Add the ground roast fenugreek and a few curry leaves. Cook over a medium heat for 10 minutes. Add the pepper of your choice at the end of the cooking process.
Traditionally, this dish is served with mashed cassava and raw salad vegetables.
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