Kerala Red Fish Curry with Kokum and Coconut Oil

What you need

• 4 pieces kokum, kudampuli (Malabar tamarind) pieces, rinsed, soaked in 100 ml (1/3 cup) warm water for 15 min
• 600 g (1 1/4 lb) firm white fish steaks, such as kingfish, cod or halibut, cut into 5 cm (2 in) pieces
• 3 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 8 shallots, sliced
• 30 g (1 oz) fresh ginger, cut into fine matchsticks
• 5 cloves garlic, sliced
• 2 green chilies, slit lengthwise
• 2 sprigs curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp ground coriander
• 1/2 tsp ground turmeric
• 300 ml (1 1/4 cups) water
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Mix the chili powder, coriander and turmeric with 4 tbsp water into a smooth paste.

2. 2

   Heat the coconut oil in a clay pot or wide heavy pan over medium heat. Add the mustard and fenugreek seeds and cook until the mustard seeds pop.

3. 3

   Add the shallots, ginger, garlic, green chilies and half the curry leaves. Fry until the shallots turn soft and golden, 6-8 min.

4. 4

   Lower the heat, add the spice paste and cook, stirring, until the oil separates and the raw smell is gone, 2-3 min.

5. 5

   Pour in the water, add the salt and the kokum with its soaking water. Bring to a boil and simmer 8-10 min.

6. 6

   Slide in the fish pieces in one layer. Do not stir; rotate the pan to move them around instead.

7. 7

   Cover and cook over medium-low heat until the fish turns opaque and flakes easily, 8-10 min.

8. 8

   Drizzle in a little extra coconut oil if you like, and add the remaining curry leaves.

9. 9

   Rest the curry 15 min or more before serving. It tastes better after standing, and goes with steamed rice.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.