South Indian Inspired Curry
Over a year ago
4,004 views
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 20 dried curry leaves
- 6 shallots
- 4 cloves of garlic
- 1 slice of ginger
- 1 green chilli
- 1 tbsp chilli powder
- 2 fresh cod loins
- 400g chopped tomatoes
- 400g coconut milk
- handful fresh chopped coriander
- basmati rice
- 4 naan breads
Accompaniment
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Description
I love hot and spicy foods, especially curry and this recipe is a Keralan inspired curry perfect with salmon or white fish, but also great with meat if you prefer.
Method
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1
Heat the oil in a pan, add the mustard seeds and curry leaves, be sure to wait until the seeds pop then add the shallots, garlic, ginger and chilli. Fry until soft. Make a thick paste by adding small amounts of water to the chilli powder until the consistancy is correct. Stir this into the pan. Add the tomatoes and coconut milk, bring to the boil, season and simmer for 20-30 mins. While the curry is simmering put the rice in the pan to cook and bake the cod in the oven with a little olive oil and seasoning. Once the fish and rice are cooked, pop the naan breads in the oven to warm up for 5 mins. Just before dishing up add the fresh coriander and stir in. To plate up place the baked cod on a bed of rice, then spoon the curry over the fish and garnish with a sprig of coriander.
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