Gochujang Malabar Fish Curry with Coconut and Sesame

Ingredients

• 400 g g firm white fish fillets (kingfish or cod)
• 1/2 cup grated fresh coconut (or unsweetened desiccated)
• 4 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp turmeric powder
• 4 shallots, sliced
• 4 garlic cloves
• 1 tbsp ginger, sliced
• 1 sprig curry leaves
• 1 tbsp tamarind pulp
• 1.5 cups coconut milk
• 1.5 tbsp gochujang
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp mustard seeds
• 2 tbsp coconut oil
• to taste salt
• 2 cups cooked rice, to serve(optional)

Instructions

1. 1

   Prep (35 min): Soak dried chilies in warm water 15 minutes. Dry-roast coriander, cumin, peppercorns until fragrant; roast coconut until golden. Blend chilies, spices, coconut, half the turmeric, ginger, and garlic with a little water into a smooth roasted spice paste.

2. 2

   Heat coconut oil in a heavy pot. Fry mustard seeds until they pop, then sauté shallots and curry leaves 5–7 minutes until soft and lightly browned.

3. 3

   Add the spice paste and cook over medium heat 10 minutes, stirring, until darkened and the oil separates.

4. 4

   Add tamarind pulp, remaining turmeric, 1 cup water, and salt; simmer 10 minutes to build the gravy.

5. 5

   Nestle fish fillets into the curry, pour coconut milk over, and simmer gently 8–10 minutes until fish is just cooked through.

6. 6

   Make the gochujang-sesame tempering: warm sesame oil, whisk in gochujang and sesame seeds, and drizzle over the curry. Rest 5 minutes and serve with rice.