Kerala Fish and Plantain Curry (Kaya Meen Curry)
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Ingredients
- 3 green plantain
- 300 ml coconut milk
- 1 onion, finely sliced
- 30 g desiccated coconut
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 400 g hake fillets
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 21.6 g
- Carbohydrate
- 37.2 g
- of which sugars
- 5.6 g
- Fat
- 29.1 g
- of which saturates
- 23.3 g
- Fibre
- 5.9 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the green plantains and cut into thick batons.
- 2
Put the plantain in a pan with the ground turmeric and chilli powder, and add enough water to just cover; simmer for 12-15 minutes until tender.
- 3
Blitz the desiccated coconut with a splash of water to a coarse paste, and stir through the plantain.
- 4
Cut the hake fillets into chunks, add to the pan and simmer gently for 6-8 minutes until just cooked through.
- 5
Pour in the coconut milk and simmer gently for 5 minutes.
- 6
Heat the coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 7
Pour the tempering over the curry and serve hot with rice.
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