Fish Curry (Kerala Style)

• 500g firm white fish (Kingfish/pomfret), cut into pieces
• 1 cup thick coconut milk
• 3 pieces Kudampuli (Malabar tamarind) or 1 tbsp tamarind paste
• 2 sprigs curry leaves
• 1 inch ginger, sliced
• 5 cloves garlic, sliced
• 6-8 shallots, sliced
• 1/2 tsp turmeric powder
• 1 tbsp Kashmiri chili powder
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds

Instructions

1. 1

   Soak tamarind (if using kudampuli) in warm water for 15 minutes. Or mix tamarind paste with a little water.

2. 2

   Heat coconut oil in a clay pot (manchatti) or heavy pan. Splutter mustard and fenugreek seeds. Add curry leaves.

3. 3

   Add sliced shallots, ginger, and garlic. Sauté until shallots turn light brown.

4. 4

   Make a paste of turmeric and chili powder with a little water and add to the pan. Cook for a minute on low heat.

5. 5

   Add the soaked tamarind (with water), salt, and a cup of water. Bring to a boil.

6. 6

   Add fish pieces and swirl the pot (don't stir vigorously). Cover and cook for 10-12 minutes.

7. 7

   Stir in the coconut milk and simmer gently for 2 minutes. Remove from heat. Best served after resting for an hour.