Keralan fish curry
September 20, 2016
Peter Penguin says...
I <3 mackerel
- 500g of kingfish (AKA King mackerel), cut into 1 inch cubes (standard mackerel can also be used)
- 4 kudampuli, (tamarind) or 1 tsp tamarind paste
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 10 shallots, finely sliced
- 6 garlic cloves, sliced
- 1 knob of fresh ginger, 2 inches in length, cut into julienne
- 3 green chillies, slit
- 1 curry leaf, sprig
- 2 tbsp of Kashmiri chilli powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tbsp of coconut oil
- To prepare the curry, clean the kingfish and cut into medium-sized pieces. Soak the kudampuli in a cup of warm water and set aside.
- Place a saucepan over a medium-high heat and add the oil.
- Once the oil is hot, add the mustard seeds and once they start to pop, add the fenugreek seeds, shallots, garlic, ginger, green chillies, curry leaves and salt. Sauté until the shallots are soft.
- Prepare a paste by stirring together the chilli powder, ground coriander, ground turmeric and 1 tablespoon of water in a small bowl. Add to the saucepan and fry over a low heat until the oil separates.
- Add the soaked kudampuli, along with the water it was soaked in, or 1 tsp of tamarind paste and 1 cup of water.
- Bring to the boil, add the fish and cook over a medium heat until the fish is cooked, approximately 5 minutes.
- Set aside for approximately 20 minutes.
- Before serving, reheat the curry on the hob until warmed through.