Keralan Blue-Eye And Tomato Curry

From stove top to table, serve this curry in the pan, share-style, with loads of paratha flatbread for mopping up the sauce
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo chef Lara Reynolds
Keralan Blue-Eye And Tomato Curry

Keralan Blue-Eye And Tomato Curry

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  • 2 Tbsp 2 vegetable oil

  • 1 1 brown onion, finely chopped

  • 2 cups 2 coconut cream

  • ½ cup ½ fish stock

  • 12 12 fresh curry leaves

  • 800g 800g thick blue-eye trevalla fillets, skin removed and cut into pieces

  • 1 ½ Tbsp 1 ½ tamarind purée

  • 1 Tbsp 1 lime juice

  • 2 Tbsp 2 finely chopped coriander leaves

  • 1 large 1 vine-ripened tomato, chopped

  • Sea salt flakes and ground black pepper, to season

  • Steamed basmati rice, paratha, fried curry leaves, sliced chilli, coriander leaves and lime wedges, to serve

  • Curry sauce base
  • 2 2 vine-ripened tomatoes, roughly chopped

  • 3 cloves 3 garlic, chopped

  • 1 tsp 1 ground turmeric

  • 1 tsp 1 ground coriander

  • 1 tsp 1 ground cumin

  • 3 3 long green chillies, seeded and chopped

  • 1 tsp 1 sea salt flakes


  • To make curry sauce base, place all ingredients into a food processor. Pulse until tomatoes and chillies are finely chopped (not puréed).
  • Heat oil in a large, deep frying pan over medium heat. Add onion and cook, stirring occasionally, for 4-5 minutes until tender. Add curry sauce base. Cook, stirring occasionally, for 8-10 minutes or until oil begins to separate from the mixture.
  • Add coconut cream, stock and curry leaves. Stir until well combined. Cover and simmer, stirring occasionally, for 15 minutes.
  • Add blue-eye and simmer for 5 minutes or until just cooked through.
  • Add tamarind, lime juice and coriander. Stir to combine. Toss through tomato, then season.
  • Serve curry with basmati rice, paratha, fried curry leaves, sliced chilli, coriander leaves and lime wedges.

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Market tips...

Handy hint

Fresh and leafy green curry leaves give a subtle southern Indian flavour. Curry leaves are sold in the fresh herb section of HFM.

Hot or not?

This is a mild-tasting curry. If you prefer yours spicier, add a seeded bird’s eye chilli to the sauce base.

Did you know?

Kerala is the state known as the ‘spice garden of India’ due to its vast variety of vibrant spices.

Fish curry top tips

  • Blue-eye trevalla is a great fish for curry. However, you can also use ling, coral trout or mulloway fillets.
  • Choose the thickest fish fillets on offer. Cut fillets into even-sized pieces so they all cook through at the same time.
  • To make this curry ahead of time, follow the method until the end of step 3. Refrigerate in an airtight container. Then simply reheat, add fish and continue with recipe method. This prevents the fish from overcooking and breaking up.

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