Sunitha’s Fish Curry

A recipe from a dear friend of Cheryllyne. Sunitha’s fish curry became an instant favorite after a recent dinner party.

INGREDIENTS

• 3 tablespoon coconut oil. keep 1 tsp aside
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
curry leaves
• 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!

1. 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.
2. 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.
3. Make a spice paste of turmeric powder, coriander powder and red chili powder. Add to pan with salt and sauté.
4. Once the paste is cooked, add water and kokum with the water (not more than 2 cups) and bring it to boil.
5. Optional: At this point, if it’s too spicy you can add a can of coconut milk
6. Now add fish and simmer for 6-7 min.
7. 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.