Thakkali meen kari recipe
A spicy tomato fish curry with mustard seeds, chilli and turmeric that is a classic recipe from Kerala, written by Maunika Gowardhan. Use any white fish you like!
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 261 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp mild chilli powder
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 tsp yellow mustard seeds
- 150g onions, thinly sliced
- 10 dried curry leaves, roughly crushed
- 1 tbsp garlic and ginger paste
- 3 heaped tbsp tomato purée
- 500g pack frozen hake fillets
- 1 lime, juiced
- pinch of sugar
- 15g fresh coriander, roughly chopped, to garnish
- cooked basmati rice, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1090kJ 261.0kcal
- Fat
- 14g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.2gProtein 22.3gFibre 5.0g
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Method
- Put the chilli powder, ground coriander and turmeric in a small bowl. Mix with 2 tbsp water to form a paste; set aside.
- Heat the oil in a large, heavy- bottomed saucepan over a medium heat. Add the mustard seeds; when they begin to crackle, add the onions. Fry for 6 mins to soften. Add the curry leaves and garlic & ginger paste. Fry for 1 min, then add the tomato purée. Fry for 6 mins, stirring well. Add the spice paste and fry for 1 min. Add 400ml water and season to taste. Bring to the boil, then reduce the heat to low. Add the fish, cover and simmer for 10 mins. Stir gently halfway through – try to keep the fsh intact.
- Remove from the heat and halve each piece of fish with the spoon. Add the lime juice, sugar and fresh coriander. Serve with rice, if you like.
- See more Curry recipes
