Description
A vibrant and aromatic fish curry that’s bursting with flavor, crafted with fresh ingredients and a blend of spices.
Ingredients
- 500 grams fish (preferably king fish)
- 4 tablespoons coconut oil (3 for the base and 1 for the curry)
- 1 teaspoon mustard seeds
- 1 medium onion, chopped finely
- 1 medium tomato, cut into long wedges
- 3 green chilies (optional)
- 2 sprigs curry leaves
- 3 tablespoons coriander leaves, chopped finely
- 3 tablespoons tamarind pulp
- 1 teaspoon fennel seeds
- 1 large onion, sliced
- 2 tablespoons ginger garlic paste
- 1 large tomato, chopped
- 1 tablespoon Kashmiri chili powder
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- ½ cup fresh coconut, grated
Instructions
- Heat coconut oil in a clay pot over medium heat. Add fennel seeds and allow them to crackle.
- Toss in the sliced onions, stirring until they become translucent.
- Introduce the ginger garlic paste, sautéing until the raw smell dissipates.
- Add the rough-chopped tomato, along with the spice powders and freshly grated coconut. Roast the mixture for about five minutes.
- Blend the mixture into a smooth masala.
- Heat another tablespoon of coconut oil in the same pot. Add mustard seeds, chopped onions, and curry leaves. Saute until golden.
- Pour in the previously ground coconut masala and cook until the oil separates.
- Season with salt, then add tomato wedges and tamarind extract.
- Add enough water to create a luscious gravy, then bring to a boil.
- Reduce heat gently and add fish pieces, simmering for about ten minutes until cooked.
- Garnish with chopped coriander leaves and let sit for about 30 minutes before serving.
- Serve over a bed of fluffy rice.
Notes
For a spicier curry, adjust the number of green chilies or add more Kashmiri chili powder. Store leftovers in an airtight container for up to two days.