1 packet of The Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
250-275g firm white fish, cut into large chunks
2 kashmiri chillies, seeded
2/3 tsp. cumin seeds
5 black peppercorns
100ml fish stock or water
Grind together the chillies, cumin, cloves and black peppercorns until fine. Mix in a little water. Keep the spice packet for another dish.
Heat the oil in a medium sized saucepan. Add the spice paste and cook for 20 seconds. Add the sauce and stock or water and bring to a boil. Add the fish and continue cooking until done, adding a little more boiling water if necessary.
Cookies are small files which are stored on your computer. They allow us to improve
your browsing experience by remembering your preferences each time you visit and
gather browsing information in order for us to review the content to provide the
best browsing experience possible. If you wish to change your cookie settings then
follow your browser guidelines, Internet Explorer, Google Chrome, Mozilla Firefox, and
Apple Safari (Mac)
. If you continue to browse our website, we'll
assume that you are happy to receive cookies.