Keralan fish stew recipe
Pan fried fillet of bass resting in a traditional south Indian coconut milk and vegetable curry.
Ingredients
Fish- 4 Large fillets of seabass
- 1 pinch Chilli powder
- 1 pinch Tumeric
- 1 pinch Rice flour
- 1 pinch Salt
- 1.5 tbsp Cocunut oil
- 0.25 tsp Black mustard seeds
- 1 Medium onion, finely chopped
- 15 Curry leaves
- 3 Sun-dried chillies
- 1 Piece of ginger (1 inch), chopped
- 10 Okra, topped and tailed
- 8 Indian aubergine
- 0.5 tsp Tumeric
- 0.25 tsp Chilli powder
- 0.5 tsp Salt
- 400 ml Coconut milk
- 100 ml Water
- 1 Small raw mango, finely diced
- 3 tbsp Tamarind pulp
- 1 Squeeze of lime
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 5 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Deep fry the aubergine for 2 minutes, add the okra for 30 seconds and set aside.
- Heat coconut oil in a heavy based pan, add the mustard seeds and allow to pop.
- Add dried chillies, curry leaves, ginger & onion. Sprinkle with salt and allow the onions to soften and brown slightly. Add ground turmeric and chilli followed by a drop of water and cook out.
- Add raw mango, coconut milk and boil for 1 minute. Bring down to a fast simmer and add tamarind pulp. Simmer for a further 10 minutes then add the aubergine and okra. Simmer for a further 5 minutes and set aside. Add lime juice and adjust seasoning.
- Rub the bass fillets with a sprinkle of turmeric and chilli powder and dust with the rice flour, season with salt and pan fry in mustard oil. Dry on a kitchen towel and rest in the sauce. Serve with rice
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