Fish Curry Kerala Red

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into medium pieces. Wash well.

2. 2

   Marinate fish: Mix with 1.5 tsp Kashmiri red chilli powder (for deep colour), 1 tsp turmeric and salt. Marinate 20 minutes.

3. 3

   Make coconut paste: Blend 1 cup fresh grated coconut, 5 dried red chillies, 1 tsp coriander seeds and 1 tsp cumin with water to a smooth paste.

4. 4

   Heat coconut oil: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves.

5. 5

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

6. 6

   Add coconut paste: Add the ground coconut paste. Fry 5-6 minutes on medium heat until oil separates.

7. 7

   Add water and tamarind: Add 1.5 cups water and 1 tsp tamarind paste. Bring to a boil.

8. 8

   Season: Add salt. The curry should be bright red and tangy.

9. 9

   Add marinated fish: Slide fish pieces into the simmering curry. Do not stir — spoon curry over fish.

10. 10

    Simmer gently: Cook on low heat 10-12 minutes until fish is cooked through. Add 1 tsp coconut oil at the end. No whole fish with head visible. Serve with steamed rice.