← Nouns Cooking · Indian

Ingredients

• 700 g firm fish steaks (kingfish, seer, pomfret or mackerel), cut 2–3 cm thick
• 3 pieces Kudampuli (Malabar tamarind) or kokum
• 120 ml warm water, for soaking
• 3 tbsp Coconut oil
• ½ tsp Mustard seeds
• ¼ tsp fenugreek seeds
• 8 small shallots, sliced
• 3 cm piece Ginger, finely chopped
• 5 cloves Garlic, sliced
• 2 Green chilli, slit
• 2 sprigs Curry leaves
• 2 tbsp Kashmiri chilli powder
• 1 tbsp Ground coriander
• ½ tsp Ground turmeric
• 1 Tomato, chopped
• 270 ml Coconut milk
• 200 ml Water
• 1 tsp salt, to taste

Method

1. Rinse the kudampuli and soak it in the warm water for 20 min. Pat the fish dry and sprinkle it with a pinch of salt and turmeric.
2. Heat the coconut oil in a clay pot or heavy wide pan over medium heat. Add the mustard and fenugreek seeds; when the mustard pops, add the shallots, ginger, garlic, chillies and one sprig of curry leaves. Fry for 5–6 min until the shallots are soft and golden.
3. Turn the heat to low and stir in the chilli powder, coriander and turmeric with a splash of water. Cook for 2 min, stirring, until the paste is fragrant and the oil turns red.
4. Add the tomato and cook for 3–4 min until soft. Pour in the kudampuli with its soaking water, the 200 ml water and the salt, and simmer for 5 min.
5. Slide in the fish in one layer. Swirl the pan rather than stirring so the pieces stay whole, then cover and simmer on low for 8–10 min, until the fish flakes easily.
6. Pour in the coconut milk and the last curry leaves, and heat gently for 2–3 min without boiling. Turn off the heat and rest the curry, covered, before serving with rice.

Tips

• No kudampuli? Use 5–6 pieces of kokum, or 1 tbsp tamarind paste added with the water.
• Like most Kerala fish curries it tastes even better after a few hours, or the next day.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Archana's Kitchen Saveur