Neymeen Kuzhambu

Method

1. 1

   Prepare neymeen: Wash 600g neymeen (seer fish / surmai). Cut into thick steaks. Pat completely dry. No whole fish with head visible.

2. 2

   Marinate fish: Mix 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp fennel powder, 1 tbsp ginger-garlic paste, salt and 1 tsp lemon juice. Coat fish steaks generously. Marinate 30 minutes.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Make coconut masala: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red chillies and 4 garlic cloves to a smooth paste.

5. 5

   Fry shallots: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

6. 6

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.

7. 7

   Add coconut masala: Add the coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes.

9. 9

   Add fish: Gently slide marinated fish steaks into the simmering kuzhambu. Spoon sauce over the fish. Cook on very low heat 10-12 minutes without stirring.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Neymeen kuzhambu should be thick and deeply tangy. Serve with steamed rice.