Kerala · Lunch, Dinner
Kerala fish curry
Salmon simmered in a tangy, coconut milk and tamarind curry with shallot and curry leaves.
- Calories
- 822 kcal
- Protein
- 37 g
- Carbs
- 55 g
- Fat
- 50 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: fish, coconut.
Ingredients
- 50 g Basmati rice
- 150 g Salmon fillets
- 100 ml Coconut milk
- 1 tsp Tamarind paste
- 1 shallot Shallots
- 1 clove Garlic
- 3 g Ginger
- ¾ tsp Chilli powder
- 2 g Curry leaves
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender; set aside.
- Heat the coconut oil, soften the shallot, garlic and ginger for 5 minutes.
- Stir in turmeric and chilli powder, then the tamarind and a splash of water; simmer 5 minutes.
- Add the salmon and coconut milk, and simmer gently 10 minutes until the fish is just cooked.
- Stir in curry leaves, season with salt and serve with the rice.
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