A traditional fish stew from the South Indian state of Kerala.


1 tablespoon lime juice
1/2 teaspoon turmeric powder
1/2 teaspoon dried red chile powder
1/2 teaspoon salt
250 grams fresh sea bass fillets, cut into 2-inch slices
1 tablespoon vegetable oil
1 small onion, thinly sliced
4 green chiles, cut lengthwise
2 cloves garlic, crushed
One 1-inch piece ginger, crushed
2 teaspoons flour
1 cup water
1 teaspoon vinegar
1/2 teaspoon turmeric
1 small tomato, cut lengthwise
Salt, to taste
1/2 cup coconut milk
1 sprig curry leaves
A squeeze of lime


Step 1
In a small bowl, combine the ingredients for the marinade, then rub onto the fillets. Set aside to marinate for 15 minutes.

Step 2
Heat the oil in a large, wide pan or wok over medium heat. Add onions and sauté until light brown. Add the chiles, garlic, and ginger and sauté for another few minutes, until fragrant.

Step 3
Next, add the flour and sauté until combined. Pour in the water, vinegar, and turmeric and bring to a boil.

Step 4
Once the mixture comes to a boil, add fish, tomato, and salt. Cover and cook for about 7 minutes, or until fish is cooked.

Step 5
Add the coconut milk and curry leaves. Bring to a boil again and turn off the heat. Add a squeeze of lime right before serving. Serve hot.