Malabar-style Kerala Fish Curry

Ingredients

• 250 gm fish
• 1/4 tsp fenugreek seeds (methi)
• 1/2 tsp mustard seeds (sarson)
• 8-10 shallots
• 2 green chillies
• 6 cloves garlic
• 1/2 inch piece of ginger
• 2 sprig curry leaves
• 1 tsp salt
• 1/2 tsp turmeric powder (haldi)
• 2 tsp Kashmiri red chilli powder
• 2 tsp coriander powder (dhania)
• 1 cup coconut milk
• 1 tbsp tamarind pulp
• 3 tbsp oil

Steps

1. To begin, prepare the masala paste. Add turmeric powder, Kashmiri red chilli powder, and coriander powder to a bowl. Add a bit of water to make a thick paste.
2. Heat oil in a pan. Add the fenugreek seeds and mustard seeds. Allow them to crackle.
3. Add the sliced shallots. Saute until the onions are translucent.
4. Add the crushed ginger and garlic. Saute for a few minutes.
5. Add green chillies, salt, and curry leaves. Saute.
6. Add the masala paste and mix well. This ensures that the masala does not burn when sauteing. Cook for a few minutes.
7. Add ½ cup of water to make a gravy. Add in the tamarind paste and mix well. Cook for a few minutes.
8. Add in the fish pieces. Allow it to come to a boil. Lower the heat and simmer until the fish is cooked.
9. Finally, add the coconut milk. Shake the pan to mix well. Do not use a spoon or the fish might break. Simmer on medium to low flame to avoid the coconut milk from curdling.
10. Finish with curry leaves. Adjust the gravy as per your taste. Check the salt and add more if required.
11. The Malabar-style Kerala Fish Curry is ready to serve. Serve hot with boiled rice.