The Big Boys Curry Book
Meen Curry - Keralan Fish Curry
This is a typical Keralan curry suitable for any large variety of white fish such as cod. Try this with a Green Vegetable Fry,some crusty bread and a nice bottle of Beaujolais Villages. The recipe is for 4 people.
- 750g large structured white fish
- 1 Coconut (or 400g tin coconut milk)
- 1 medium onion
- 2 cm piece fresh ginger
- 5 cloves fresh garlic
- 5 green chillies
- 3 medium potatoes
- 1/2 tsp. turmeric
- 2 tsp. vinegar
- 1 tbsp. chopped coriander leaf
- Vegetable oil
- Salt to taste.
- Clean, skin and cut fish into large chunks
- Make coconut milk. Make three pressings reserving each separately so that you have a very thick, medium thick and a thin extract. If using tinned milk, separate the thickest part away and let down half of the remaining milk with 1/2 the quantity of water to again have three consistencies of milk.
- Chop all the vegetables finely. Peel and chop potatoes.
- Heat some oil in wok and fry onions until light brown. Add turmeric, chillies, garlic, ginger and salt. Fry for a further 2 minutes.
- Add potatoes and fry until lightly golden.
- Add thinnest of coconut milk, cover and simmer until potato almost done. Make sure that pan does not dry out by adding a splash of water if necessary.
- Add medium thick coconut milk and your fish. Simmer uncovered until fish is cooked.
- Add thickest coconut milk and simmer for a minute.
- Consistency should be a little runny, plenty of sauce. If too thick add a little water and heat through. Add vinegar and coriander, mix and serve.