Creamy Keralan Fish Curry


Serves: 2

  • 400g firm white fish, I used Cod but other fish like Monkfish or Brill would work really well

  • 2 teaspoons turmeric

  • 1 tablespoon coconut oil

  • 1 medium onion (halved and cut into fine half moons)

  • 2 cloves garlic, crushed

  • 4 centimetres piece of fresh root ginger

  • 1 tsp of ground cumin

  • 1 tsp curry powder

  • 1/4 tsp chilli powder, optional 

  • 1 x 400 millilitres tin coconut cream (I like Biona)

  • 2 tsp tamarind paste

  • Pinch of salt 

  • Freshly chopped coriander to serve 


  1. Cut the fish into large chunks, put them into a large bowl. Heat the oil in a large, shallow pan and put in the onion, cook on a low until they've softened but not browned this should take about 5-10 minutes.

  2. Peel the ginger and grate it and add it too with the garlic, fry for two minutes then add the turmeric, curry powder, cumin and chilli (if using). Fry them with the onions for a few minutes.

  3. Pour in the tin of coconut cream and add the tamarind paste. Taste and add more tamarind paste if you want to. It should be quite tangy. Simmer for 5 minutes.

  4. Add the fish to the creamy sauce and heat for 5 minute until it's cooked through but still tender.