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Fisherman’s curry

Fisherman’s curry

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal152
fat3g
saturates0g
carbs7g
sugars4g
fibre1g
protein25g
low insalt1.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

Rating: 5 out of 5.11 ratings

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