FISHERMAN'S CURRY

Fisherman's curry image

A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod

Provided by John Torode

Time 45m

Number Of Ingredients 16

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Ingredients

juice 1 lemon
750g boneless, skinless firm white fish , cut into large pieces
1 tbsp vegetable oil
1 cinnamon stick
4 whole cloves
4 green cardamom pods
½ tsp whole black peppercorns
10 fresh curry leaves
2 onions , chopped
3 green chillies , finely chopped
1 tbsp grated ginger
4 garlic cloves , finely chopped
6 tomatoes , chopped or a 400g can chopped tomatoes
1 tsp turmeric
½ tsp chilli powder
2 tsp ground coriander

Steps:

Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.

Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium