Neymeen Kuzhambu

Ingredients

• - 400g neymeen (seer fish / wahoo) steaks
• - Large tamarind ball
• - 3 shallots
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1 tsp coriander powder
• - 1 tsp fennel powder
• - 1/4 tsp turmeric
• - 3 tbsp sesame oil
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare neymeen: Wash 600g neymeen (seer fish / surmai). Cut into thick steaks. Pat completely dry. No whole fish with head visible.
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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. 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. Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.
7. Add coconut masala: Add the coconut paste. Fry 5 minutes until oil separates.
8. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes.
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. Serve: Add 1 tsp sesame oil. Adjust salt. Neymeen kuzhambu should be thick and deeply tangy. Serve with steamed rice.