Tuna doesn’t always spring to mind when you think of fish curry but because it’s firm it works a treat. Monkfish is also nice and firm if you want a white fish.
As you well know by now we live right on the coast of the Arabian Sea in the beautiful State of Kerala – the land with an abandonment of Fish, Coconut, Herbs and Spices.
A Keralian household without fish – unthinkable! And of course there are as many different versions of “Red Fish Curry” as there are families in Kerala. This particular curry today is by all means not a typical traditional Kerala Fish Curry, but it is just one of many favourites in our house. This recipe started off one way or another quite differently but over time we perfected it until we got it just right for our own taste – ok, admittedly, one has to like love spices!!! Of course, you can always tone down the heat a notch (or even two or three), but if you do love “the heat” in your curry, then…
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