Description
A delightful fish curry simmered in a harmony of spices and coconut, perfect for a comforting meal.
Ingredients
- 500 grams king fish, cut into pieces
- 3 tablespoons coconut oil (for cooking)
- 1 teaspoon mustard seeds
- 1 medium onion, chopped finely
- 1 medium tomato, cut into long wedges
- 3 green chilies (optional, adjust to taste)
- 2 sprigs curry leaves
- 3 tablespoons coriander leaves, chopped finely
- 3 tablespoons tamarind pulp
- 1 tablespoon coconut oil
- 1 teaspoon fennel seeds
- 1 large onion, sliced
- 2 tablespoons ginger garlic paste
- 1 large tomato, chopped
- 1 tablespoon Kashmiri chili powder
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- ½ cup fresh coconut, grated
Instructions
- Heat 3 tablespoons of coconut oil in a claypot. Add fennel seeds and sauté them for about a minute until they start to sizzle, releasing their fragrance.
- Introduce the sliced onions into the pot and cook until they become translucent.
- Stir in the ginger garlic paste, allowing it to sauté until the raw aroma dissipates.
- Add the chopped tomatoes, keeping them roughly chopped for added texture.
- Incorporate the spice powders: Kashmiri chili powder, coriander powder, and turmeric powder, and sauté for about a minute.
- Fold in the grated coconut and roast it for 4 to 5 minutes until golden and fragrant.
- Cool the mixture slightly before blending with water into a smooth paste.
- Incorporate 1 tablespoon of coconut oil, adding mustard seeds to crackle.
- Add chopped onions and curry leaves, sautéing until golden brown.
- Pour in the ground coconut masala and stir-fry for 5 to 6 minutes.
- Add salt and whole tomato wedges, which will dissolve into the curry.
- Pour in the tamarind extract and enough water to create gravy, then bring to a gentle boil.
- Mix in the fish pieces and cook on low heat for about 10 minutes.
- Sprinkle in chopped coriander leaves and cover, letting it rest for 30 minutes.
- Serve the fish curry hot over rice.
Notes
Letting the curry rest allows the flavors to meld for a more enjoyable experience. Serve with rice or traditional breads like naan.