Spiced rice
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Fisherman’s curry
Serves 6
Easy
Prep:
Cook:
A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod
Skip to ingredients
- juice 1 lemon
- 750g boneless, skinless firm white fishcut 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 onionschopped
- 3 green chilliesfinely chopped
- 1 tbsp grated ginger
- 4 garlic clovesfinely chopped
- 6 tomatoeschopped or a 400g can chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tsp ground coriander
Nutrition: per serving
- kcal152
- fat3g
- saturates0g
- carbs7g
- sugars4g
- fibre1g
- protein25g
- salt1.1glow
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.
