Kerala Fish Curry (Meen Curry with Coconut Milk)

Ingredients

• Kingfish (seer fish) steaks, 2 cm thick 600 g (about 540 g edible)
• Coconut oil 2 tbsp (27 g)
• Mustard seeds and fenugreek seeds 1/2 tsp and 1/4 tsp
• Shallots or onion, thinly sliced 150 g
• Ginger, cut into thin strips 15 g
• Garlic, sliced 6 cloves (20 g)
• Green chilies, slit 3 (12 g)
• Curry leaves 2 sprigs (3 g)
• Kashmiri chili powder, ground coriander and turmeric 2 tsp, 1 tbsp and 1/2 tsp
• Tomatoes, chopped 2 medium (200 g)
• Tamarind pulp, soaked in 50 ml warm water 15 g
• Coconut milk, canned 400 ml
• Water 200 ml
• Salt 1.5 tsp (9 g)

Instructions

1. 1

   Rub the fish steaks with a pinch of the turmeric and salt and set aside for 10 minutes; squeeze the soaked tamarind and keep the liquid, discarding the fibers.

2. 2

   Heat the coconut oil in a wide clay pot or heavy pan over medium heat, add the mustard seeds and fenugreek seeds and let the mustard seeds pop.

3. 3

   Add the shallots, ginger, garlic, green chilies and curry leaves and fry for 6-8 minutes until the shallots turn golden.

4. 4

   Lower the heat, stir in the chili powder, coriander and remaining turmeric with a splash of water and cook for 1 minute without burning.

5. 5

   Add the tomatoes and cook for 5 minutes until soft, then pour in the tamarind liquid, the water and the salt and simmer for 5 minutes.

6. 6

   Slide in the fish in one layer, cover and simmer gently for 8-10 minutes, shaking the pan instead of stirring so the fish stays whole.

7. 7

   Pour in the coconut milk, heat for 3-4 minutes without boiling, rest for 30 minutes off the heat and serve with steamed rice.