Thakkali Meen Kari
A spicy tomato fish curry with mustard seeds, chilli and turmeric that is a classic recipe from Kerala. Use any white fish you like!
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.
Nutrition
Calories: 136kcalCarbohydrates: 9gProtein: 23gFat: 1gSaturated Fat: 0.1gFiber: 3gSugar: 3g
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