Kerala Fish Curry

🛒 Ingredients

• Kingfish (Mackerel) pieces, cleaned 125 g · 146 kcal
• Coconut Oil 10 g · 89 kcal
• Curry Leaves 1 g · 0 kcal
• Mustard Seeds 1 g · 6 kcal
• Fenugreek Seeds 1 g · 2 kcal
• Shallots, sliced 38 g · 27 kcal
• Ginger-Garlic Paste 4 g · 4 kcal
• Green Chillies, slit 3 g · 0 kcal
• Kashmiri Chilli Powder 4 g · 12 kcal
• Turmeric Powder 1 g · 0 kcal
• Gamboge (Malabar Tamarind), soaked 4 g · 0 kcal
• Thick Coconut Milk 30 g · 69 kcal
• Water 53 g · 0 kcal

👨‍🍳 Instructions

1. Clean and cut the fish into 1-inch thick pieces. Marinate with a pinch of turmeric powder and salt; set aside.
2. Soak gamboge (Malabar tamarind) in a little warm water for 15-20 minutes; set aside with the soaking water.
3. Heat coconut oil in a traditional clay pot or heavy-bottomed pan. Add mustard seeds and fenugreek seeds; let them splutter.
4. Add curry leaves, sliced shallots, ginger-garlic paste, and green chillies. Sauté until shallots turn soft and light golden.
5. Reduce heat and add Kashmiri chilli powder and the remaining turmeric powder. Sauté for a minute until fragrant, ensuring not to burn the spices.
6. Add the soaked gamboge along with its soaking water, thick coconut milk, and additional water to achieve desired gravy consistency. Season with salt and bring to a gentle boil.
7. Carefully add the marinated fish pieces to the simmering gravy. Cover and cook on low heat for 10-15 minutes until the fish is cooked through and the gravy thickens.
8. Gently swirl the pot occasionally to prevent sticking. Do not stir vigorously to avoid breaking the fish.
9. Remove from heat and let it rest for a few minutes before serving. Kerala Fish Curry tastes best when served after some resting time, preferably the next day.