Kerala fish curry

Method

1. 1

   Rub the fish with 0.5 tsp turmeric and 0.5 tsp salt and set it aside while you make the sauce.

2. 2

   Heat the coconut oil in a wide pan over medium heat, add the mustard seeds and wait until they pop.

   30 sec
3. 3

   Add the fenugreek seeds and curry leaves and stand back as they spit. Stir for a few seconds until the fenugreek turns light brown.

4. 4

   Add the shallots and cook until soft and golden at the edges.

   6 min
5. 5

   Stir in the garlic, ginger and green chilies and cook until fragrant.

   1 min
6. 6

   Lower the heat. Mix the chili powder, coriander and remaining turmeric with 2 tbsp water, add the paste and stir until the oil separates.

   2 min
7. 7

   Add the tomato and cook until it softens.

   4 min
8. 8

   Stir in the tamarind, half the coconut milk, the water and the remaining salt and simmer.

   5 min
9. 9

   Slide in the fish in a single layer and simmer gently, shaking the pan rather than stirring, until the fish is just opaque.

   6 min
10. 10

    Pour in the remaining coconut milk and heat through without letting it boil hard.

    2 min
11. 11

    Taste for salt and sourness and serve with plain rice.