Kerala fish curry

• Fish · seer, mackerel or sardine, cut in steaks450 g
• Kudampuli · soaked in 1/4 cup warm water for 15 minutes3 pieces
• Coconut oil1 tbsp
• Mustard seeds1/2 tsp
• Fenugreek seeds1/4 tsp
• Shallots · sliced10
• Ginger · julienned1 inch
• Garlic · sliced8 cloves
• Green chillies · slit2
• Curry leaves2 sprigs
• Kashmiri chilli powder2 tbsp
• Turmeric1/2 tsp
• Saltto taste
• Water300 ml

Method

1. 1

   Heat the coconut oil in a kadai or clay pot on medium. Add mustard seeds; when they pop, add fenugreek seeds and let them turn light brown.

2. 2

   Add shallots, ginger, garlic, green chillies and one sprig of curry leaves. Cook 5 minutes until the shallots are soft.

3. 3

   Turn the heat to low. Mix the chilli powder and turmeric with 3 tbsp water into a paste, add it and cook 2 minutes, stirring, until the oil separates. Don't let it burn.

4. 4

   Pour in the water, the kudampuli with its soaking water, and salt. Bring to a simmer and cook 5 minutes.

5. 5

   Slide in the fish in one layer. Cover and cook on low 10 to 12 minutes, swirling the pot instead of stirring, until the fish is cooked through. Add the remaining curry leaves and rest it covered for 10 minutes.

Tips

• Swirl the pot rather than stirring so the fish stays in whole pieces.
• Make it a few hours ahead: the sourness and chilli soak into the fish as it rests.

Swaps

• No kudampuli? Use 1 tbsp thick tamarind pulp, added in step 4.
• Prawns work too: cook them 4 to 5 minutes only.

Storage

Keeps 2 days in the fridge and gets better overnight. Reheat on low without stirring.