Gordon Ramsay's Kerala-style fish curry recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s Kerala-style fish curry By You Magazine - September 15, 2020 Southern India’s coastline in the Indian states of Kerala and Karnataka is what helped shape the cuisine — access to harbors that led to the world spice trade. Kachampuli vinegar, a rich, dark liquid extract from the Malabar tamarind, is used in this Gordon Ramsay Kerala-style fish curry recipe, a spicy traditional dish that includes curry leaves and Kashmiri chili powder. National Geographic SERVES 4 4 ea 6-oz seer fish or swordfish steask 2 tbsp ghee 1 tbsp turmeric 1 tbsp Kashmiri chili powder 1 tbsp coriander seeds, toasted and crushed salt, to taste FOR THE CURRY 2 tbsp coconut oil 2 tbsp mustard seeds 15 curry leaves, whole 2 red onions, thinly sliced 6 garlic cloves, finely chopped 3 cups fish stock 1 green chilli, sliced in half 1 tsp Kachampuli vinegar, or other vinegar of your choice 1 tsp lime juice 1 tsp fenugreek seeds salt, to taste FOR THE SPICE PASTE 2 tbsp ground coriander 1 tbsp ground turmeric 1/2 tsp ground fenugreek 1 tbsp Kashmiri chilli powder 1 tsp black pepper 1 tbsp kosher salt 2 tbsp water 1. Make a spice paste by combining salt, ground coriander seeds, turmeric, fenugreek, Kashmiri chili powder, black pepper and water. 2. In a large pot, add coconut oil and quickly fry mustard seeds and curry leaves until fragrant, just a few seconds. 3. Add the red onions, garlic and ginger. Cook until the onions are caramelised and golden brown. 4. Add spice paste and cook until the spices are fragrant and spice paste has started to turn slightly golden brown. 5. Add fish stock and green chilli and bring broth to a simmer for 15-20 minutes, until flavours have mingled. 6. Add Kachamuli vinegar and line juice and check for seasoning. 7. Meanwhile, rub the seer fish steaks with ghee and season with salt, turmeric, Kashmiri chilli powder and coriander seeds. 8. Grill the fish steaks over charcoal, about 3-4 minutes on each side. 9. Place fish steaks in spicy curry broth and garnish with a sprinkle of dried fenugreek leaves. This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved