SERVES 4
This is a spicy and tangy fish curry from the south Indian state of Kerala. The coconut oil used in the cooking supplements the flavors coming from the curry leaves and, the cumin and fenugreek seeds. It is usually cooked in Kerala with king fish that is abundantly found along the coastline of that state. However, I have found that this recipe works very well with pomfret and mackerel too. Served with plain or parboiled white rice, it is a sumptuous meal.
1½ lb King fish cut into ½ in slices OR 4 medium pomfret fish cut into 3-4 pieces each
4 pieces of raw tamarind
4 tbsp mild chilli powder. I use Kashmiri chilli powder. Use hotter chilli powder if you want to kick up the spice level
2 tsp turmeric powder
2 tsp fenugreek powder
2 tsp black mustard Seeds 2tsp
1 tsp fenugreek seeds
2 tbsp ginger-garlic paste
12-15 curry leaves
4 tbsp coconut oil
2-3 cups water
1 Soak the tamarind in warm water for about 15 minutes.
2 Heat oil in a medium sized pan. Add the mustard seeds, fenugreek seeds and curry leaves. After the seeds and curry leaves finish crackling (about 20 seconds), add the ginger-garlic paste. Sauté till the raw smell goes away.
3 Add the chilli powder and turmeric powder, and sauté on low heat. Add the soaked tamarind along with water. Add salt as needed.
4 Bring the gravy to a boil and let it simmer for about 4-5 minutes to thicken the consistency.
5 Add the pieces of fish and stir gently once. Add enough water to cover all the fish pieces.
6 Bring the gravy to a boil and let it simmer on low flame for about 10 minutes. Add the fenugreek seeds and let it cook for another 5 minutes to thicken the consistency of the gravy.
7 Turn off the heat. Garnish with curry leaves and pour 1 tbsp of fresh coconut oil on top.
Serve with plain or parboiled steamed rice.
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