Kerala, in the south west of India, offer many opportunities to eat fresh fish. Fresh sea fish from the Arabian Sea and freshwater fish from the many lakes and canals which make up the wonderful backwaters. Coconut Fish Curry, as with many dishes from South India, includes coconut and is quick and easy to prepare. We have also tried this with Go Spice Sukhothai Blend and it is equally delicious.
Serves 4-6
2 tbsp mustard or vegetable oil
2 medium red onions, finely sliced
2 tsp Go Spice Blend
1 tsp rice flour or plain flour
1 tsp salt
600g firm white fish such as river cobbler, filleted and cut into chunks
200ml tinned coconut milk
Handful coriander leaves
Juice of 1 small lime
Heat the oil in a karahi or large saucepan and fry the onions over a low to medium heat for about 10 minutes or until golden. Add the Go Spice Blend and stir fry for one minute. Then stir in the flour and salt and cook for one minute. Add the fish and enough water to just cover the fish. Simmer for 3 minutes. Add the coriander leaves and coconut milk and simmer for 3 minutes or until the fish is just cooked through. Add the lime juice and serve.
