Seafood Recipes - Kerala-style Fish

Ingredients

• 1.5kg/3 lb herring fillets

• 30ml/2 tbsp coriander seeds

• 2 dried red chilies, split

• 5ml/1 tsp ground turmeric

• 5ml/1 tsp black peppercorns

• 375ml/13 fl oz/1 1/2 cups coconut milk

• 30ml/2 tbsp cider vinegar

• 45ml/3 tbsp oil

• 15ml/1 tbsp black mustard seeds

• 1 red onion, chopped

• 8 cloves garlic

• 2.5ml/1 in ginger root, crushed

• 2 sprigs fresh curry leaves

• 2 dried red chilies

• 10ml/2 tsp tamarind concentrate

• salt

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Method:

1. Cut the fish into 4cm/2 in pieces. Dry roast the coriander seeds, chilies, turmeric and peppercorns in  a small pan. Puree or grind to a paste with 45ml/3 tbsp of the coconut milk and the cider vinegar.

2. Heat the oil and fry the mustard seeds over a medium heat until they start crackling. Add the onion, garlic, ginger, curry leaves and chilies and fry until the onions is browned.

3. Add the ground spices and fry for 3 minutes. Add a further 45ml/3 tbsp of the coconut milk and stir over a medium heat until the liquid has evaporated. Add the tamarind, fish and salt and simmer for 5 minutes.

4. Add the remaining coconut milk, stir thoroughly and simmer for 5-10 minutes until thick, stirring occasionally. Serve hot with plain rice and a vegetable dish.