SAUCES SO TASTY &  AUTHENTIC, YOU’LL THINK YOU’VE DIED & GONE TO INDIA!
Keralan Coconut Curry

PREPARATION :

Cut fish, meat or vegetables into generous pieces.

  1. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
  2. Add in any meat or prawns and brown gently for 2 minutes.
  3. Stir in the sauce along with 50ml of water and bring to the boil. Add the fish or delicate ingredients and simmer until they are cooked through (approx 3-6 minutes).

BITS TO BUY TIPS

  1. 250-275g firm white fish (or prawns, chicken, vegetables or eggs.)
  2. 1 tsp vegetable or olive oil.

TIPS

  • Try fish steaks for a fuller flavour.
  • Also great with shellfish (try fresh prawns or mussels),chicken, duck or hard boiled eggs.
  • Make with seasonal vegetables and rice noodles for a great vegetarian meal.
  • Add a handful halved baby tomatoes for a change.
  • Finish curry with a little roasted, flaked coconut.
  • Add a little water if the sauce gets too thick.
  • Add a little tamarind, vinegar or lime juice for extra tang.

If you don't like whole spices in your dish, grind them to a powder and add them in the end.

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