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Slow Cooked Seafood Coconut Curry

Forget northern India’s rich and creamy dishes, try this seafood curry from the ‘Land of Spices’, Kerala. Fragrant, spicy and light, this aromatic dish will whisk you away to the Malabar shores. This slow cooked seafood coconut curry is wonderful served with fluffy rice and salad.

South India Coconut Fish Curry

Ingredients


For the coconut spice paste
4 small dried red chilies
6 large shallots, peeled and halved
75g desiccated coconut
4 garlic cloves
3 tbsp garam masala spice powder
1 tsp turmeric powder
1 tsp ground cinnamon

For the curry
2 – 3 pollack, hake or whiting fillets
1 tbsp coconut oil
1 inch fresh ginger, peeled and minced
2 garlic cloves, minced
2 large onions, sliced
2 large tomatoes, sliced
3 tsp salt
1 tbsp vinegar

Method


 

  1. For the coconut spice paste: fry the red chillies and shallots together over a medium heat until they begin to char. Add to your food processor for later
  2. Add the coconut and garlic cloves to your frying pan; fry for around a minute, stirring continuously until the coconut has turned lightly brown. Add to the food processor along with the garam masala spice powder, cinnamon and turmeric. Blend until fairly smooth, adding in 5 – 6 tablespoons of water to create a creamy paste
  3. Coat the fish fillets in the paste, and leave to one side
  4. For the fish curry: in coconut oil, sauté the ginger, garlic and onions until the onions soften and start to go brown around the edges; stir in the tomatoes, salt and vinegar
  5. Add the fish to the frying pan and sear on both sides for a minute or so; add in any extra paste and mix well
  6. Transfer everything to your slow cooker and cook on low for 3 – 4 hours, until the fish fillets are falling apart
  7. Serve with basmati rice, salad leaves and a poached egg

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