Kerala Meen Curry Kodampuli Kokum Fish Red Curry Classic

Method

1. 1

   Soak kudampuli pieces in 1/4 cup warm water for 10 minutes until softened. Keep with soaking water.

2. 2

   Heat 2 tbsp coconut oil in a clay pot or heavy pan.

3. 3

   Add mustard seeds — pop. Add curry leaves.

4. 4

   Add finely sliced onion. Cook on medium for 5 minutes until softened but not browned — Kerala fish curry uses lighter onion than other Indian fish curries.

5. 5

   Add ginger juliennes and slit green chillies. Cook 2 minutes.

6. 6

   Add turmeric, red chilli powder and coriander powder. Cook 1 minute.

7. 7

   Add coconut milk, 1/2 cup water and the kudampuli with its soaking water. Bring to a simmer.

8. 8

   Gently add fish pieces. Shake the pot to settle them — do not stir.

9. 9

   Simmer on medium for 8 to 10 minutes until fish is cooked. Season with salt.