KERALAN FISH CURRY

INGREDIENTS

• 2 tablespoon ground nut oil fairtrade
• 2 teaspoon cumin seeds organic, fairtrade
• 1 onion peeled and diced
• 4 cloves garlic peeled and crushed
• 3 cm ginger peeled and grated
• 1 red chilli finely diced
• 1 tablespoon curry powder organic, fairtrade
• 2 teaspoon tumeric organic, fairtrade
• 1 teaspoon chilli powder organic, fairtrade
• 400 ml coconut milk organic, fairtrade
• 400 g chopped tomatoes organic
• 750 g white fish fillets skinned, boned
• 300 g green beans trimmed, cut in half
• 4 tablespoon fresh coriander leaves organic

INSTRUCTIONS 

1. Heat the oil in a large frying pan over a high heat, add the cumin seeds and fry until the seeds pop. This will take a few minutes. Stir occasionally so they don’t burn. Popping the seeds helps release the flavour and also flavours the oil2 tablespoon ground nut oil,2 teaspoon cumin seeds
2. Turn the heat down to medium, add the chopped onion, garlic, ginger and chilli and fry for around 5 minutes until soft1 onion,4 cloves garlic,3 cm ginger,1 red chilli
3. Add the curry powder, tumeric and chilli powder and fry for 1 minute.1 tablespoon curry powder,2 teaspoon tumeric,1 teaspoon chilli powder
4. Add the coconut milk, tinned tomatoes, diced and skinned fish and green beans and simmer for 10 minutes, stirring occasionally400 ml coconut milk,400 g chopped tomatoes,750 g white fish fillets,300 g green beans
5. Serve with rice or naan bread and a tablespoon of fresh coriander leaves over the top.