- A thumb of ginger
- 1 red onion
- 1 chilli
- 2 tsp cumin seeds
- 2 tsp mild curry powder
- 1 tsp turmeric
- 200ml coconut milk
- 1 tbsp tamarind paste
- 150g white basmati rice
- 1 summer cabbage
- 375g fish pie mix
- 2 tbsp cold water
- 1 tbsp olive oil
- 350ml boiling water
- Sea salt
- Freshly ground pepper
- 1.
Peel and roughly chop the ginger. Peel the onion and finely slice half of it. Halve the chilli and flick out the seeds if you like things less spicy (see our tip). Pop them all in a food processor with 2 tbsp water and blitz till you have a smooth paste.
- 2.
Tip the paste into a large frying pan with 1 tbsp oil. Add 2 tsp cumin seeds. Fry for 2 mins till fragrant. Sprinkle in 2 tsp mild curry powder and 1 tsp turmeric. Pour in the coconut milk and fill the tin with water. Pour that in and mix well. Add 1 tbsp of the tamarind paste.
- 3.
Slice the remaining onion half and add to the pan. Cover, bring to the boil and simmer for 15 mins.
- 4.
While the sauce simmers, tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down and simmer for 8 mins. Take off the heat. Set aside, with the lid on, for 4-5 mins to finish cooking the rice.
- 5.
Thinly slice the cabbage. Set aside. When the curry sauce has thickened a little, drop in the fish pie mix. Stir in and coat with the sauce. Cook for 5-10 mins till the largest pieces are cooked through. The fish will be opaque and flake easily when pressed with a fork.
- 6.
Stir through the thinly sliced cabbage and cook for 1 min. Taste and adjust the seasoning.
- 7.
Fluff the rice with a fork and serve it with the fragrant fish curry.
- Tip
The heat is on
Kerala is in the southern part of India. There, curries are traditionally eaten hot and tempered with coconut and tamarind. Use as much or as little chilli as you like to heat things up.
