Easy Keralan Fish Curry
Easy Keralan Fish Curry



  • 300g basmati rice, cooked, to serve
  • 1 tbsp veg oil
  • 2 sliced onions
  • 2 chopped garlic cloves
  • 450g fresh tomatoes, chopped
  • 3 tbsp tikka paste
  • 400g tin of coconut milk
  • 4 skinless boneless white fish fillets (about 600g total), cut into chunks
  • ½ pack of coriander, chopped
  • Heat the oil in a large saucepan and sweat the onions for 10 mins. Add the garlic and tomatoes, fry for 2 mins, then stir in the curry paste and fry for a couple of minutes more. Pour in the coconut milk, and bring to a simmer. Add the fish to the pan and simmer for 8 mins, or until cooked through. Sprinkle with coriander, and serve with rice.
20 mins
4 serving

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