Fish Curry Kerala Red

Ingredients

• - 400g fish in Kodampuli (gamboge)
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare fish: Clean 600g firm fish. Cut into medium pieces. Wash well.
2. Marinate fish: Mix with 1.5 tsp Kashmiri red chilli powder (for deep colour), 1 tsp turmeric and salt. Marinate 20 minutes.
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. Heat coconut oil: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves.
5. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
6. Add coconut paste: Add the ground coconut paste. Fry 5-6 minutes on medium heat until oil separates.
7. Add water and tamarind: Add 1.5 cups water and 1 tsp tamarind paste. Bring to a boil.
8. Season: Add salt. The curry should be bright red and tangy.
9. Add marinated fish: Slide fish pieces into the simmering curry. Do not stir — spoon curry over fish.
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.