Kerala style fish curry – A king in a curry
This easy fish curry can take you all of ten minutes to make if you use the hacks I have used. However you could take the trouble and make fresh coconut milk which elevates your dish to another level
King fish – three large slices or what ever fish you have
Coconut milk – one cup and make sure it is thick or two packets of magi coconut powder in very little water.
Coconut oil – three tablespoons
Shallots(red) – half a cup finely chopped
Curry leaves – three sprigs
Garlic – six cloves
Ginger – 1/2 inch
Kokum or any souring agent – four pieces
Turmeric – 1/4 teaspoon
Chilly powder – 2 teaspoons
Coriander powder – 2 teaspoons
Mustard seeds – one teaspoon
Methi/Fenugreek seeds – 1/4 teaspoon
Mise en place (preparation for the dish)
Thoroughly clean the fish and lime it to remove any odour. Set aside. In a mortar crush the ginger and garlic to a paste and you will need one heaped teaspoon of this mixture. Take the kokum or any other souring agent and in a little hot water dissolve it into a thick paste. Do not add too much water
In an cast iron pan or earthenware dish heat the coconut oil and add the mustard and methi seeds. Let them crackle. Now add the curry leaves and let it release its flavour. Add the chopped onions and fry till translucent. Now add the turmeric, red chilli and coriander powder with some salt and cook on a low heat. You will have to add four tablespoons of water to prevent the dry masala from burning. Add the ginger and garlic paste and cook for under a minute. Now add the thick syrup you have made with the kokum or any other souring agent.
Drop the gas and add the thick coconut milk gradually. At this stage check if you need to add water. You want a thick gravy once the dish is cooked but remember that fish cooks quickly so less is better as you can always add more. Do this on a low heat and from this moment keep the temperature on low heat only. Bring this to a simmer and when the oil begins to float or after four minutes of simmering add the fish.
Cook the fish for under four minutes on simmer and turn off the gas. Cover the dish and allow it to continue cooking in its own heat.Let the dish rest for a while. Fish curries always taste better when cooked earlier. When reheating make sure you bring it to a simmer and turn it off. If you bring the curry to a boil you will break the fish especially if you have fillets or thin slices.
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