Malabar Fish Curry with Coconut Milk

Ingredients

• 12 oz White fish fillets (kingfish, snapper, or cod)
• 3 tbsp Coconut oil
• 1/2 cup Fresh grated coconut
• 1.5 cups Coconut milk
• 3 pieces Kudampuli (Malabar tamarind)
• 1 tsp Tamarind paste(optional)
• 6 Shallots, thinly sliced
• 1 tbsp Ginger, julienned
• 4 cloves Garlic, minced
• 3 Green chilies, slit
• 2 sprigs Curry leaves
• 1 tsp Mustard seeds
• 1/4 tsp Fenugreek seeds
• 2 Dried red chilies
• 1.5 tsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 cup Water
• to taste Salt

Instructions

1. 1

   Soak the kudampuli pieces in 1/2 cup warm water for 15 minutes while you prep the other ingredients (prep starts here).

2. 2

   Heat coconut oil in a clay pot or heavy pan over medium heat. Crackle mustard seeds and fenugreek seeds, then add dried red chilies until they darken slightly.

3. 3

   Add curry leaves, sliced shallots, green chilies, ginger, and garlic. Sauté 6-8 minutes until the shallots turn golden brown.

4. 4

   Lower the heat and stir in Kashmiri chili powder, coriander powder, and turmeric. Fry the spices for 1 minute, taking care not to burn them.

5. 5

   Add the soaked kudampuli pieces with their soaking water, tamarind paste, remaining water, and salt. Bring to a gentle boil and simmer uncovered for 10 minutes to build the tangy broth.

6. 6

   Meanwhile, pat the fish fillets dry, rub lightly with turmeric and salt, and sear them in a separate pan with a little coconut oil for 2 minutes per side. Set aside.

7. 7

   Grind the fresh grated coconut with 1/2 cup warm water and squeeze out thick first-extract coconut milk, or simply use prepared coconut milk.

8. 8

   Slide the seared fish into the simmering gravy and cook gently for 8-10 minutes. Do not stir vigorously; swirl the pan instead so the fish stays intact.

9. 9

   Pour in the coconut milk, add fresh curry leaves, and simmer on low heat for 3-4 minutes without boiling to prevent curdling.

10. 10

    Rest the curry off heat for 10 minutes before serving with steamed red rice or appam.

11. 11

    Finish the total cook time on the stove at roughly 45 minutes including simmering and resting.