Keralan Fish Curry

Another of my favorite one pan meals. It’s so easy to cook that it will be in your bowl and ready to eat way before any Deliveroo rider could get to you. It’s the tamarind paste that makes this curry unique with a sweetness and bitterness which goes so well with the coconut milk. If you want to make this curry vegan then try switching the fish for plantain.


700g of Haddock filets cut into cubes

2 tsp ground turmeric

1 tbsp coconut oil

2 small onions, finely sliced

1 tsp cumin seeds

6-8 curry leaves

400ml full fat coconut milk

1 tbsp tamarind paste

5 cm piece of fresh ginger finely chopped

225g trimmed mangetout

3 spring onions thinly sliced

2 red chilies, thinly sliced 


 Sprinkle the fish with turmeric and set aside.  

Put the coconut oil into a wok and cook the onions with the cumin seeds until golden. Add the coconut milk, tamarind paste and ginger and bring to simmer

Add the fish and mangetout to the wok and simmer for 5 -10 minutes until the fish is cooked. Scatter with the spring onions and chilies.

Serve with rice, nann bread, chapati or on it’s own.