Keralan Spice Curry

May 29, 2016


Serves 2

Per serving:

438 calories

29g protein

22g carbs

26g fat



2 tsps ghee or coconut oil

1 large white onion, finely chopped

2 cloves garlic, finely chopped

20g ginger, finely chopped

2 green chillies, sliced

1-2 small pieces of gamboge (optional)

10 curry leaves

1 cinnamon stick

4 ripe tomatoes, cut into thin wedges

1 tsp curry powder

1/2 tsp garam masala

1/2 tsp ground black pepper

1/2 tsp ground turmeric

1/2 tsp sea salt

200ml coconut milk

400g white fish cut into large pieces



Melt the ghee/oil in a large saucepan over a medium heat. Add the onion, garlic, ginger

and green chillies. Stir well and cover. Cook for 5 minutes.


Add the gamboge (if using), curry leaves and cinnamon stick. Stir and cover. Cook for 1-2



Add the chopped tomatoes. Stir and cover. Cook for 1-2 minutes.


Add a splash of water and stir. Cover and cook for 1 minute.


Add the curry powder, turmeric, garam masala and black pepper. Increase the heat a little

and bring to a simmer. Add the coconut milk and salt.


Add the fish, and stir gently to coat in the sauce. Cover and simmer for 15 minutes.

Remove the gamboge before serving.


Serving suggestion: Serve with steamed rice and lemon wedges.


Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze

on same day.

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January 19, 2018

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