Name: Kerala fish curry
Yield: 8 servings
Cuisine: Boil
Ingredients: 0.00 oil; 1.00 onion sliced into rings; 15.00 ml fresh ginger finely grated; 15.00 ml garlic cloves, crushed; 1.00 fresh chillies finely chopped; 15.00 ml chillies powder; 5.00 ml turmeric; 30.00 ml coriander ground; 0.00 salt; 15.00 ml brown sugar; 30.00 ml tamarind water; 250.00 g fish fillet; 250.00 ml coconut milk; 30.00 ml oil; 1.00 curry leaves fresh; 5.00 ml mustard seeds; 30.00 ml shallots or onions, thinly sliced; 0.00 salt

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Ingredients (18)

0.00	oil
1.00	onion — sliced into rings
15.00 ml	fresh ginger — finely grated
15.00 ml	garlic — cloves, crushed
1.00	fresh chillies — finely chopped
15.00 ml	chillies — powder
5.00 ml	turmeric
30.00 ml	coriander — ground
0.00	salt
15.00 ml	brown sugar
30.00 ml	tamarind water
250.00 g	fish — fillet
250.00 ml	coconut milk

GARNISH

30.00 ml	oil
1.00	curry leaves — fresh
5.00 ml	mustard — seeds
30.00 ml	shallots — or onions, thinly sliced
0.00	salt

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Method:

Heat a little oil and sauté the onion, ginger, garlic and chilli until the onion is translucent.
Add the dry spices, salt, brown sugar, tamarind water and a little extra water.
Place the fish on top and cook for about 10 minutes or until the fish is done but not falling apart.
Add the coconut milk and remove from the stove.
Garnish
Heat the oil in a pan and stir-fry the curry leaves, mustard seed and shallots or onion until golden brown and slightly crisp.
Season and sprinkle over the fish.