Tuesday, August 24, 2010


One other thing to remember is that Northern Sub-Continental curries are traditionally eaten with bread but Southern curries such as this one, which involve Seafood are always eaten with Rice. These just don't go well with bread and rice is highly recommended. That said, the rice itself does not need to be fancy. In fact, plain boiled rice is preferable to seasoned or flavored rice that may overpower the curry itself


  • 1 Fish (whole or filleted), sliced
  • 1/2 Fresh Coconut (scraped) or 1/2 can of Coconut Milk
  • 1 medium sized Onion, finely chopped
  • 1-inch piece of Ginger
  • 4 cloves of Garlic
  • 2-4 Whole Red Chillies (adjust according to taste)
  • 1 green chili
  • 4-6 Kaffir lime leaves
  • 10 peppercorns
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Turmeric powder
  • 1 tsp Red Chili powder
  • Salt (to taste)


  • Clean and slice the fish. Rub a mix of salt, turmeric and red chili powder on the fish, and set aside.
  • Use a grinder to make a smooth paste of the ginger, garlic, whole red chillies, green chili, peppercorns, coriander and cumin.
  • Heat some oil in a pan. Cook the onion and saute until translucent. Add the kaffir lime leaves and saute for about 2 minutes or until fragrant.
  • Next, add the spice paste prepared above and cook for another 2 minutes. Add the fresh coconut and water OR coconut milk and bring to a boil.
  • Now, add the sliced fish and simmer for about 10 minutes or until the fish is cooked.
  • Serve over steamed rice. Voila! Dinner is ready.

1 comment: