Kerala Fish Curry

Ingredients

• 600g firm fish steaks, such as kingfish or thick cod loin, cut into 5cm pieces
• 4 pieces kodampuli (Malabar tamarind), soaked in 150ml warm water for 15 minutes, or 1 tbsp tamarind paste
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 12 fresh curry leaves
• 6 banana shallots or 1 large onion, finely sliced
• 1 tbsp fresh root ginger, finely grated
• 6 cloves garlic, finely chopped
• 2 green chillies, slit lengthways
• 2 tbsp Kashmiri chilli powder
• 1/2 tsp ground turmeric
• 1 tbsp ground coriander
• 1 1/2 tsp salt
• 350ml water

Method

1. Mix the chilli powder, turmeric and coriander with 4 tbsp of the water to make a smooth paste.

2. Heat the coconut oil in a clay pot or wide, heavy pan over a medium heat. Add the mustard seeds and fenugreek seeds and cook until the mustard seeds pop. Add half the curry leaves.

3. Add the shallots and cook for 6 minutes until soft and golden. Add the ginger, garlic and green chillies and cook for 2 minutes.

4. Lower the heat, stir in the spice paste and cook for 1 minute, taking care it does not burn.

5. Add the remaining water, the kodampuli with its soaking water and the salt. Bring to a simmer and cook for 8 minutes.

6. Slide in the fish, shaking the pan to submerge the pieces rather than stirring. Cook for 8 to 10 minutes until the fish is just cooked and the oil rises to the surface. Add the remaining curry leaves.

7. Rest for at least 15 minutes, as the curry tastes even better after standing. Serve with rice.