Keralan Hake Curry Food

KERALAN HAKE CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
• Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.

KERALAN FISH CURRY

Steps:

• Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
• Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
• Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
• Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
• Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
• Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

KERALAN VEGETABLE CURRY

Steps:

• Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
• Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
• When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.