South Indian Fish Curry Kokum
Prep: 15 minutes | Cooking time: 45 minutes | Serves: 4
INGREDIENTS
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5 pieces kokum (fish tamarind)
500g monkfish
½tsp salt
1tsp turmeric powder
½tsp fenugreek seeds
2tbsp red chili paste
400ml water
2tbsp refined vegetable oil
1/2tsp mustard seeds
10-12 curry leaves
2 medium onions, grated
1tbsp peeled and finely sliced garlic
Recipe
Wash the kokum and leave it to soak in 50ml warm water.
Cut the fish into 12 pieces. Rinse the fish, pat dry and rub in ½tsp turmeric and ½tsp salt. Set aside to marinate.
Dry-roast the fenugreek seeds for a few seconds in a small frying pan till fragrant, then grind. Be careful not to over-roast the seeds as this will make them bitter.
Mix the fenugreek, chili paste and half a teaspoon of turmeric together with 50ml of water, forming a paste.
Heat the oil in a deep heavy-based frying pan. Add the mustard seeds; when they pop after a few seconds, add the curry leaves, onion and garlic and fry until the onion is translucent (about 3-4 minutes), then add the remaining salt.
Add the fenugreek paste and fry, stirring, for a further 3-4 minutes. Add the remaining water, bring to the boil, reduce the heat and simmer for 20 minutes.
Add the soaked kokum plus its soaking water. Simmer for a further 10 minutes, until the mixture thickens a little.
Add the monkfish and simmer gently for 10 minutes. Serve with plain boiled rice.
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