Mild Kerala-style Fish Curry Recipe with Coconut Milk

This is a simplified and mild version of a Kerala-style fish curry recipe, of tender salmon bathed in a creamy tomato and coconut curry.

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Course: Dinner, Main Course

Cuisine: Indian, South Indian

Keyword: Coconut milk, Coconut Rice, Curry, Fish, Tomatoes

Total Time: 30

Servings:

Equipment

Saucepan
Stovetop
Deep casserole dish
Small frying pan

Ingredients

2 carrot
1 brown onion
2 tablespoon fresh ginger
2 clove garlic
1 cup corn kernels frozen
1 ⅓ cup Jasmine rice raw
1 cup water
270 ml coconut milk 670 ml total for the recipe
1 teaspoon white sugar
1 tablespoon vegetable oil
1 teaspoon mustard seeds opt.
2 tablespoon Korma curry paste
400 g diced tomatoes canned
400 ml coconut milk 670 ml total for the recipe
2 salmon fillets skin off
½ bunch coriander cilantro
⅓ cup cashews raw
60 g baby spinach

Instructions

Peel carrot and slice finely into half moons. Peel and dice onion. Peel and grate ginger. Mince garlic. Measure out frozen corn. Option to set aside plain corn and carrot on your child's plate now.2 carrot
2 carrot, 1 brown onion, 2 tablespoon fresh ginger, 2 clove garlic, 1 cup corn kernels
Rinse rice until water runs clear, then drain and add to a saucepan with water, coconut milk and sugar. Bring to the boil then reduce heat to low and simmer, covered for 15 mins. Then rest for 5 mins, still covered.
1 ⅓ cup Jasmine rice, 1 cup water, 270 ml coconut milk, 1 teaspoon white sugar
Place a deep casserole dish or saute pan on medium heat. Add oil, onion, ginger, garlic and mustard seeds (option to skip these for kids) and saute for 2 mins, or until fragrant.
1 brown onion, 2 clove garlic, 1 tablespoon vegetable oil, 1 teaspoon mustard seeds
Add curry paste and saute for 2 mins then add canned diced tomatoes. Fill up can with water and add to the pan. Add coconut milk. Mix, then add carrots. Bring to a simmer then simmer on low for 10 mins.
2 carrot, 2 tablespoon Korma curry paste, 400 g diced tomatoes, 400 ml coconut milk
Slice salmon into cubes (you can also use chicken breast instead of salmon). Pick leaves from coriander.
2 salmon fillets, ½ bunch coriander
Use a small frying pan to toast cashew nuts over low heat. Watch these carefully as they can go from blonde to burnt, quite quickly! These are optional but recommended.
⅓ cup cashews
Once the rice is resting, add salmon to your curry with corn kernels and cook for 1-2 mins until cooked through. Option to remove salmon to your child's plate now. Then add baby spinach and cook until wilted.
2 salmon fillets, 60 g baby spinach
Serve kids fluffed rice with salmon pieces from the curry on the side and plain corn and carrot. OR serve them curry. For adults, serve rice with curry, topped with cashews and coriander leaves.
½ bunch coriander

Nutrition