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thakkali meen curry

Thakkali Meen Kari

Adapted from a recipe by Maunika Gowardhan
A spicy tomato fish curry with mustard seeds, chilli and turmeric that is a classic recipe from Kerala. Use any white fish you like!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 136 kcal
Suitable for Gluten Free Diet, Low Lactose Diet

Ingredients
  

  • 1 tbsp mild chilli powder
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 3 tbsp vegetable oil
  • 2 tsp yellow mustard seeds
  • 150 g onions thinly sliced
  • 10 dried curry leaves roughly crushed
  • 1 tbsp garlic and ginger paste
  • 3 heaped tbsp tomato purée
  • 500 g frozen hake fillets
  • 1 lime juiced​
  • pinch sugar​
  • 15 g fresh coriander roughly chopped, to garnish
  • cooked basmati rice to serve (optional)

Instructions
 

  • Put the chilli powder, ground coriander and turmeric in a small bowl. Mix with 2 tbsp water to form a paste; set aside.
  • Heat the oil in a large, heavy- bottomed saucepan over a medium heat. Add the mustard seeds; when they begin to crackle, add the onions. Fry for 6 mins to soften. Add the curry leaves and garlic & ginger paste. Fry for 1 min, then add the tomato purée. Fry for 6 mins, stirring well. Add the spice paste and fry for 1 min. Add 400ml water and season to taste. Bring to the boil, then reduce the heat to low. Add the fish, cover and simmer for 10 mins. Stir gently halfway through – try to keep the fsh intact.
  • Remove from the heat and halve each piece of fish with the spoon. Add the lime juice, sugar and fresh coriander. Serve with rice, if you like.