Keralan fish stew recipe

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
  • 4 Large fillets of seabass
  • 1 pinch Chilli powder
  • 1 pinch Tumeric
  • 1 pinch Rice flour
  • 1 pinch Salt
  • 4 Large fillets of seabass
  • 1 pinch Chilli powder
  • 1 pinch Tumeric
  • 1 pinch Rice flour
  • 1 pinch Salt
Sauce
  • 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
  • 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
  • 14.1 fl oz Coconut milk
  • 3.5 fl oz Water
  • 1 Small raw mango, finely diced
  • 3 tbsp Tamarind pulp
  • 1 Squeeze of lime
  • 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
  • 1.7 cups Coconut milk
  • 0.4 cup 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

  1. Deep fry the aubergine for 2 minutes, add the okra for 30 seconds and set aside.
  2. Heat coconut oil in a heavy based pan, add the mustard seeds and allow to pop.
  3. 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.
  4. 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.
  5. 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

Also worth your attention:

More recipes by Aktar Islam

Aktar's restauarant - Lasan restaurant

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.