Lucy Bee’s Kerala Fish Curry

Lucy Bee's Kerala Fish Curry

This light but satisfying fish curry is the perfect sharing dish for an evening in with friends.

Any fish with firm, white flesh works well in this dish, but for a special indulgence use monkfish fillets and even add a few extra prawns

• 1 tablespoon lucy bee coconut oil
• 2.5cm cinnamon stick
• 3 cloves
• 2 cardamom pods, seeds
• 5 black peppercorns
• 2 shallots, finely sliced
•1 garlic clove, finely sliced
• 7 fresh curry leaves
• 1 1/2 teaspoons ginger paste
• 1/4 teaspoon ground turmeric
• good pinch himalayan salt
• 100ml water
• 100ml coconut milk
• squeeze lime juice
• 80g green beans, topped and tailed
• 250g firm white flesh fish fillets, cubed or cut into bite-size pieces, such as hake, haddock or pollock

1 Heat the oil in a non-stick pan, add the whole spices and cook until they release their fragrant aromas.
2 Add the shallots, give everything a stir for a couple of minutes, then add the garlic and curry leaves and soften for a few minutes until the shallots are translucent.
3 Stir in the ginger paste, turmeric, salt and water. Bring to the boil, then lower the heat and simmer for about 7 minutes until nicely reduced.
4 Add the coconut milk, squeeze in the lime juice, bring to the boil and simmer for a couple of minutes.
5 Add the green beans and fish fillets, just covering with the sauce. Simmer gently until the fish is cooked through, 4–5 minutes.
6 Serve with brown rice.

Recipe courtesy of Lucy Bee, extracted from Coconut Oil: Nature’s Perfect Ingredient

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

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