South Indian fish curry recipe

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South Indian fish curry HERO
  • Rating: 4 stars
  • Cost per serving: £3.98
  • 5 mins to prepare and 20 mins to cook Takes: 5 mins to prepare and 20 mins to cook
  • 4 Serves: 4
  • Freezable

Slice 1 onion into thin wedges, then fry in 2 tbsp sunflower oil until just turning golden. Add in 1 thinly sliced red pepper, 2-3 fresh red chillies (or more depending how hot you like your curry), 2 sliced garlic cloves, 1 tsp black or brown mustard seeds and fry for 2-3 more minutes.

Add 1 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp chilli powder, 1 tsp grated root ginger and stir-fry for 1 minute. Pour in a 400ml can coconut milk and 175ml (6fl oz) water and simmer for 8-10 mins, until slightly thickened.

Season, then add 500g (1lb) cod (or any other firm, white-fleshed fish) cut into big chunks, and simmer gently, covered, for 4-5 minutes, or until just cooked.

Meanwhile, fry 4 thinly sliced shallots in 1 tbsp sunflower oil until golden and crispy.

Scatter over the shallots and coriander leaves. Serve with lime wedges and cooked basmati rice.

Freezing and defrosting instructions

Fish curry is freezable and the rice make fresh.  Defrost at room temperature for 1 hour and reheat in a saucepan, covered under a gentle heat for about 30 minutes or until cooked through.

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  • 1 onion
  • 3tbsp sunflower oil
  • 1 red pepper
  • 2 garlic cloves
  • 1tsp black mustard seeds
  • 1tsp ground coriander
  • 1/4tsp tumeric
  • 1/4tsp chilli powder
  • 2-3 fresh red chillies, finely chopped
  • 1tsp root ginger
  • 400ml coconut milk
  • 175ml (6fl oz) water
  • 500g (1lb) cod
  • 4 shallots
  • coriander leaves
  • lime wedges to serve
  • basmati rice to serve
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Each serving contains
  • Calories 386 19%
  • Sugar 4g 4%
  • Fat 29g 41%
  • Saturates 16.5g 83%
  • Salt 0.1g 2%
of an adult's Reference Intake amount. Find out more
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