A recipe from a dear friend of Cheryllyne. Sunitha’s fish curry became an instant favorite after a recent dinner party.
• 3 tablespoon coconut oil. keep 1 tsp aside
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1/2 inch piece ginger
• 6 cloves garlic
• 10 Indian small onions (shallots)
• 1 medium-size tomato
• 1 green chili, slit
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon hot chili powder
• 2 teaspoon Kashmiri chili powder (for the red color)
• 1 teaspoon coriander powder
• 3 pieces kokum (Indian mangosteen)
• 250 grams Mahi-mahi/Salmon/Tilapia
LET’S START COOKING!
- Heat coconut oil in a pan and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle. Crush the ginger and garlic in a mortar and pestle.
- Add it to the pan along with chopped Indian shallots and slit green chili. Now add the tomato paste, and sauté for a few seconds.
- Make a spice paste of turmeric powder, coriander powder and red chili powder. Add to pan with salt and sauté.
- Once the paste is cooked, add water and kokum with the water (not more than 2 cups) and bring it to boil.
- Optional: At this point, if it’s too spicy you can add a can of coconut milk
- Now add fish and simmer for 6-7 min.
- Remove from heat and add a tablespoon of coconut oil on the top of the curry. Keep it for a couple of hours before serving, so the flavors can mature.