Kerala Fish Curry (Kudampuli Meen Curry)

Ingredients (14)

• firm fish steaks1 kg
• shallots20
• garlic4 clove
• fresh ginger1
• or ginger garlic paste1 tbsp
• green chillies6
• curry leaves2 sprig
• coconut oil1 tbsp
• kudampuli4
• water750 ml
• salt
• kashmiri chilli powder4 tbsp
• turmeric powder1 tsp
• fenugreek seeds1 tsp

Method

1. 1

   Wash the kudampuli thoroughly.

2. 2

   Soak it in ½ cup hot water for 15 minutes.

3. 3

   Heat the coconut oil in a frying pan over medium heat.

4. 4

   Add the shallots and sauté until soft and lightly golden.

5. 5

   Add the chopped garlic and ginger (or ginger garlic paste) and cook until the raw smell disappears.

6. 6

   Reduce the heat to low and add the chilli powder and turmeric powder.

7. 7

   Stir continuously for 30–40 seconds until the spices are fragrant. Do not allow them to burn.

8. 8

   Remove from the heat and allow the mixture to cool slightly.

9. 9

   Grind the mixture into a smooth paste using a little water.

10. 10

    Transfer the ground masala paste to a clay pot (manchatti) or heavy-bottomed saucepan.

11. 11

    Add the reserved kudampuli

12. 12

    Pour in the remaining water.

13. 13

    Add the slit green chillies, curry leaves and salt.

14. 14

    Bring the curry to a gentle boil and simmer for 8–10 minutes, allowing the raw flavour of the spices to cook out.

15. 15

    Gently place the fish pieces into the simmering curry.

16. 16

    Cook over low heat for 8–10 minutes, or until the fish is cooked through.

17. 17

    Swirl the pot occasionally instead of stirring with a spoon to avoid breaking the fish.

18. 18

    Heat a small pan and dry roast the fenugreek seeds for 30 seconds, or temper them in a teaspoon of coconut oil until lightly golden.

19. 19

    Add the fenugreek seeds to the curry.

20. 20

    Add a few fresh curry leaves and simmer for another 2 minutes.

21. 21

    Remove from the heat and allow the curry to rest for 20–30 minutes before serving. This helps the flavours develop.