{"id":19572,"date":"2014-09-25T21:14:53","date_gmt":"2014-09-25T20:14:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=19572"},"modified":"2014-09-25T21:14:53","modified_gmt":"2014-09-25T20:14:53","slug":"cinnamon-and-coconut-fish-curry-recipe-by-stevie-parle-on-the-spice-trip","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/19572\/cinnamon-and-coconut-fish-curry-recipe-by-stevie-parle-on-the-spice-trip\/","title":{"rendered":"Cinnamon and coconut fish curry recipe by Stevie Parle on The Spice Trip"},"content":{"rendered":"

Stevie Parle cooks cinnamon and coconut fish curry in India on The Spice Trip.<\/p>\n

Stevie says: “”This is a classic Keralan fish moilee. It’s a bit time consuming because you have to make your own coconut milk, but is worth it. Home-made coconut milk is much more delicate and lighter than shop-bought. If you don’t have the time, water down tinned coconut milk by half.”<\/p>\n

The ingredients are: 6 courgettes, cut into 2\u00bccm wedges, 2 coconuts, peeled and finely grated, 1 litre boiling water, Mild olive oil, 20 fresh curry leaves, 2 red onions, thinly sliced, 2 garlic cloves, roughly chopped, 1 red chilli, finely sliced, 2\u00bdcm piece ginger, peeled and finely chopped, 1 tsp black mustard seeds, ground, 2 tsp ground coriander, 1 tsp coarsely ground black pepper, \u00bd tsp ground turmeric, \u00bd tsp fennel seeds, ground, 15cm cinnamon stick, broken in half, 1 tbsp red wine vinegar, 4 x 175g hake fillets, or other firm white fish, 2 medium tomatoes, cut into rough chunks, Salt, to taste and rice or chapattis, to serve.<\/p>\n

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