Keralan Fish Curry with Lemon Rice

Name: Keralan Fish Curry with Lemon Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 6 servings chillies; 6 servings coconut milk; 6 servings cumin; 6 servings firm white fish; 6 servings fish stock; 6 servings ginger; 6 servings onions; 6 servings Salt; 6 servings tamarind; 6 servings turmeric; 6 servings vegetable oil

Keralan Fish Curry with Lemon Rice might be just the Indian recipe you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 161 calories, 1g of protein, and 15g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric.

Ingredients you will need

Turmeric

Fish

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until theyve softened; this should take scarcely 5 minutes.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Cut the whole, unseeded chillies into thin slices across (although if you really dont want this at all hot, you can seed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them, too, along with the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes.

Ingredients you will need

Chili Pepper

Turmeric

Ginger

Onion

Cumin

Equipment you will use

Drinking Straws

Frying Pan

Pour the can of coconut milk into a large glass measuring cup and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the 4-cup mark.

Ingredients you will need

Tamarind Paste

Coconut Milk

Fish Stock

Water

Equipment you will use

Measuring Cup

Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if it helps.

Ingredients you will need

Tamarind Paste

Curry Sauce

Equipment you will use

Frying Pan

When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minutes until its cooked through, but still tender.

Ingredients you will need

Hot Sauce

Fish

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Equipment

Ingredients

Servings:

6servings

chillies 6servings

coconut milk 6servings

cumin 6servings

firm white fish 6servings

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.