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Coconuts run amok in Kerala and there are plenty of fish in the sea. Bring them together and you have Kerala on a plate.
My favourite fish to use in this curry is hake because its strong, sweet flavour complements the delicate but luxurious coconut curry, but you could easily use any other firm white fish.
5cm ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
1 fresh green chilli, roughly chopped
(deseeded if you prefer less heat)
3 tablespoons coconut or rapeseed oil
optional: 20 fresh curry leaves
2 medium onions, thinly sliced
2 big ripe tomatoes, quartered
¾ teaspoon ground turmeric
½ teaspoon chilli powder
300ml coconut milk
4 fillets (150–180g each) of MSCcertified
firm white fish such as hake,
pollack, haddock or cod, skinned
1 lime, quartered