Kerala Fish Curry

Served from a Raspberry Pi in Wythenshawe UK


350g Cod Fillets.
2 Onions.
3 Medium Tomatoes.
1 Red Chilli.
1 tsp Salt.
1 tsp Mustard Seeds.
2 tsp Cumin Seeds.
1 tsp Turmeric.
2 tsp Ground Cumin.
1/2 tsp Chilli Powder.
1 tbsp Ginger Garlic Paste.
1 400g Tin Coconut Milk.

Method for two servings:

To begin, put a large wok on a medium heat with a few tablespoons of oil in. First ingredients in, two tablespoons of cumin seeds and one of mustard seeds. When they're crackling put two chopped onions in with a teaspoon of salt. Chop a chilli and put in with the onions. Saute until the onion is soft and clear. Next in goes three chopped tomatoes. Stir well then if you have a lid for your wok, put it on. After five minutes check to see if the tomatoes have disintegrated and stir. When the tomatoes have, add in the spices. One teaspoon of turmeric, two of ground cumin and half a teaspoon of chilli powder. A large tablespoon of ginger garlic paste goes in with a stir. If the curry catches on the wok put a little water in and continue to stir. Pour one tin of coconut milk in, stirring ocassionally. When the curry is back up to heat and is simmering again put the fillets of cod (or any white fish really) in. Cook for a further five minutes. The curry is now ready. Not just any curry, my favourite curry!

Serve in bowls with flatbread.

November 2022.