It was five years ago, but I remember it like yesterday. A tiny restaurant (I say restaurant, but it was more a hut really) on the beach at Kovalam, Kerala, sitting there staring over the white sand onto the Arabian Ocean, a freezing cold bottle of Kingfisher beer and a portion of the best fish curry I’ve ever had, with a couple of roti to mop up the thick, spicy gravy. This recipe is how I regularly attempt to take myself back there in my mind, and it does the job every time! See you on the beach!

Serves 2

01.

Ingredients

2 thick, chunky firm fish steaks (kingfish, swordfish or tuna all work equally well)
4 banana shallots, chopped
3 cloves garlic, chopped
1 dried Kashmiri chilli
2tbs coconut oil
4 juicy tomatoes, chopped
3tsp Kerala Curry Blend
1tsp coarse ground Tellicherry Black Pepper
handful of fresh curry leaves (dried are fine if you can’t get fresh)
1tsp Jaggery (raw Indian sugar)
1tbs Coconut Milk Powder, dissolved in about 200ml water
beverages which feature spices (and of course herbs)

02.

Method

  • Heat the coconut oil in a heavy pan, then fry the shallots and garlic until beginning to colour, before adding the tomatoes. Carry on frying for a few more minutes, letting the tomatoes break down, then add the spices and the curry leaves.
  • Fry for a minute longer, until the smell starts to rise from the spices. Now add the fish and fry till it is coloured on both sides.
  • When it is, add the dissolved coconut milk and simmer on a low heat until the sauce thickens (about 20mins). Serve with roti or naan bread, and a crunchy green salad.