Turbot in Kerala Red Curry Sauce is a traditional Indian recipe (from Kerala province) for a classic and very opulent curry of turbot cooked in a stock of tomatoes, kokam syrup and coconut milk marianted in black pepper and curry leaves and cooked with a red chilli paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Turbot in Kerala Red Curry Sauce.
500ml fish stock
50ml oil
10 curry leaves
25g onion
50g tomatoes
100g kokam syrup (a syrup made from the kokam fruit or from dried kokam pieces cooked in a light sugar syrup; at a pinch add 3/4 maple syrup, 1/4 lemon juice)
200g coconut milk
Method:
Cut, clean and marinate the fish with salt, pepper, curry leaves and 50ml oil. (keep bones and trimmings for the stock).
To make the paste heat the oil in a pan, add the chillies, coriander seeds, cumin, garlic cloves, ginger, onions and fresh coconut. Sauté until brown then transfer to a blender and blitz to a paste.
To make the sauce first make a stock by simmering the trimmings and bones in the water for 30 mins. Sieve to remove the bones.
Meanwhile, heat the oil in a pan, add the curry leaves and onions and sauté. Add the tomatoes and cook. Add the pre-prepared paste mixture and continue cooking until the oil is extracted.
Pour in the fish stock and the kokam into the mixture and stir for some time. Check the seasoning and finish by adding the coconut milk.
Heat oil in a pan and sear the fish until golden brown. Add to an oven-proof dish, pour over the sauce and cook in the oven for 15 mins.
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