Name: Kerala Meen Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 500 g firm fish steaks (kingfish or pomfret); 3 pcs kudampuli (Malabar tamarind); 3 tbsp coconut oil; 8 whole shallots (sliced); 1 tbsp ginger (julienned); 4 clove garlic (minced); 10 leaves curry leaves; 1 tsp mustard seeds; 1 pinch fenugreek seeds; 3 whole dried red chilies; 1 tsp turmeric powder; 2 tbsp kashmiri chili powder; 1 tbsp coriander powder; 300 ml water; salt (to taste)

Method

Soak the kudampuli

Soak the kudampuli pieces in warm water to soften.

20 min

Marinate the fish

Rub the fish steaks with turmeric and salt and set aside to marinate.

10 min

Temper the spices

Heat the coconut oil in a clay pot or heavy pan and add mustard seeds, fenugreek, dried red chilies and curry leaves, and let them sizzle.

1 min

Saute the aromatics

Add the shallots, ginger and garlic, and saute until softened and lightly golden.

4 min

Cook the spice powders

Stir in the chili powder, turmeric and coriander powder and cook briefly until fragrant.

Keep the heat moderate here and stir constantly — the powders burn in seconds.

1 min

Add the tamarind

Add the kudampuli with its soaking water and bring the curry to a simmer.

5 min

Simmer the fish

Slide the fish into the curry, cover, and simmer gently without stirring hard so the pieces stay whole.

Shake the pot gently instead of stirring with a spoon, or the fish will break apart.

12 min

Rest before serving

Take the curry off the heat and let it rest so the flavors settle before serving with rice.

5 min

Kerala Meen Curry

Ingredients

Method

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