Husband and I decided to head out for lunch sometime ago and his choice for lunch was Kerala fish curry and basmati rice. I honestly had never heard of this dish but when we tasted it, we both fell in love!

A few days after that, I was trying to decide what I should make at home for lunch and he suggested that I attempt the Kerala fish curry so I went into research and experimenting mode and this is what my version of the dish consists of.

INGREDIENTS:

• 1lb fish fillet
• 2 tbsp coconut oil
• 1 small onion, chopped
• 3-4 cloves garlic, grated
• 1 tsp fresh ginger, grated
• 2-3 pimentos (flavor peppers), chopped
• 1/2 tsp methi
• 400 ml coconut milk
• 1 cup water
• 1 green mango, sliced
• 2-3 bay leaves
• salt and black pepper to taste

FOR CURRY PASTE:

• 1 tsp JGM Products hot hot curry
• 1 tsp JGM Products saffron powder
• 1/2 tsp JGM Products paprika
• 1 tsp JGM Products ground chilies
• 1 tsp coriander powder
• 1 tsp coconut oil
• 1 tsp water

DIRECTIONS:

1. Combine all ingredients listed below ‘FOR CURRY PASTE’ and mix well. Set aside.
2. Heat oil in pot over low/medium heat. Add onions, garlic, ginger and pimentos. Cook until onions are tender.
3. Add methi seeds followed but the curry paste. Cook for 2-3 minutes over low heat.
4. Increase heat to medium. Add coconut milk and water followed by mango. Cook until the mango is tender.
5. Add fish fillets and bay leaves. Cook for 3-4 minutes or until fish is cooked through properly.
6. Taste and add salt and black pepper according to your preference.
7. Enjoy with some hot basmati rice.

Check out the video here: