Kerala Fish Curry

This Kerala fish curry is make with hake. It easy to prepare and has a creamy spicy taste that mirrors the combination of aromatic ingredients it consists of. Kerala is state located at the south western

coast of the Indian sub continent. It's beauty and location have made it one of Asia's favorite Tourist destinations. Keralan cuisine is very diversified and could be described as a food lover's paradise. The fish I used for this curry is "Hake" which I purchased fresh from our prefered fish market. 


Preparation time: 15 minutes 
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Cooking time: at least 30 minutes
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Resting time: 0 minutes
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Total time needed:  45 minutes
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Grade of Difficulty: easy


This recipe was inspired by Jamie Oliver you can find his recipe here



Ingredients for Kerala Fish Curry

  • 2 tbs. peanut oil
  • 600 gram / 21 oz hake fillet, cut into bite sized pieces
  • 4 shallots, chopped fine
  • 1 leek, washed and sliced into thin rings
  • 6 cloves of garlic, chopped fine
  • 5 cm / 2 inch piece of fresh ginger, chopped fine
  • 3 red cayenne chilies, chopped fine, (or to taste)
  • 1 tsp. green masala paste, (or 1 green jalapeno chili, chopped fine)
  • 1 heaped tsp. turmeric powder
  • 400 ml / 13.5 oz tin of peeled tomatoes, diced
  • 200 ml / 6.75 oz fresh cream
  • 200 ml / 6.75 oz coconut cream
  • 2 cubes of fish stock
  • 1/2 tsp. cumin powder 
  • 1/2 bunch of fresh coriander leaves, roughly chopped



Directions

  • Heat oil in a large frying pan
  • Add onions, ginger, garlic green masala paste and red chillies to the pan and braise them for about 7 minutes or till they starting to change color
  • Add leeks and braise for another minute
  • Add tomatoes, coconut milk, fresh cream, fish stock, turmeric and cumin, stir well, partially cover pan with a lid and on gently simmer the curry on low heat for 20 minutes
  • Stir curry and gently add the hake pieces to the curry, making sure they are all submerged in the gravy, cover pan with lid and let the curry simmer for about 8 minutes, or till hake pieces are cooked
  • Garnish with fresh coriander leaves and serve hot with rice or garlic naan bread




Try this Kolhapuri Chicken Recipe


Cape Farm Style Pickled Fish (Hake)

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