Chepala Kura

Ingredients

• - 400g fish curry
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat dry.
2. Marinate fish: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tsp coriander powder and salt. Marinate 20 minutes.
3. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves and 1 tsp cumin to a smooth paste.
4. Fry onions: Heat 3 tbsp oil. Add 1.5 cups finely chopped onions. Cook on medium heat 10-12 minutes until golden.
5. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2-3 minutes.
7. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
8. Add water and bring to simmer: Add 1 cup water and salt. Bring to a gentle simmer.
9. Add fish: Slide marinated fish steaks into the simmering gravy. Cook on low heat 10-12 minutes until fish is cooked through.
10. Serve: Add 1 tsp sesame oil. Adjust salt. No whole fish with head visible. Chepala kura should be rich and spiced. Serve with steamed rice.