The kernow keralan curry

plate 2 people
clock 30


 • 2 Fillets of Whiting 

• 200ml of Coconut Milk 

• Large handful Spinach 

• 1 tbsp Turmeric 

• 1 Red Chilli, de-seeded and finely sliced 

• 1 Garlic clove, sliced 

• 1 tbsp Root ginger, peeled and grated 

• 1 tsp Black onion seeds 

• 1 tsp Black peppercorns 

• 1 tsp Coconut flakes 

• 3 Cardamom pods 

• 50g Ghee or coconut oil 

• Pinch of sea salt 


1. Start by preparing your whiting. Chop it into bite-sized portions. Heat your ghee or oil in a pan and add in your spices, garlic, ginger and chilli. 

2. When the spices start toasting stir into a paste and add your fish skin side down around the pan. Fry for 3-4 minutes and then add in your coconut milk and spinach. 

3. Turn your fish over and bring the coconut milk to a boil. Turn off, season and serve. Sprinkle with coconut flakes and serve with fresh coriander.