Kerala Fish Curry with Curry Leaves

Ingredients

• 500 g cod fillet, cut into large chunks
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 2 curry leaves
• 1 onion, thinly sliced
• 3 garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 fresh chilli, slit lengthwise
• 2 tsp ground turmeric
• 1 tbsp chilli powder
• 1 tbsp ground coriander
• 4 dl coconut milk
• tamarind paste to taste
• salt to taste

Method

1. 1.

   Temper mustard seeds and curry leaves — Heat the coconut oil in a wide pot over medium heat. Add the mustard seeds and let them pop, then add the curry leaves and fry for a few seconds until fragrant.

2. 2.

   Fry onion, garlic and ginger — Add the onion and fry for 5-6 minutes until soft and golden. Stir in the garlic, ginger and fresh chilli, and cook for another minute.

3. 3.

   Toast the spices — Lower the heat and stir in the turmeric, chilli powder and ground coriander. Cook for 30 seconds, stirring constantly so the spices don't burn.

4. 4.

   Simmer the curry base — Pour in the coconut milk and tamarind paste, season with salt, and bring to a gentle simmer. Let it simmer for 5 minutes to let the flavours meld.

5. 5.

   Poach the fish gently — Gently slide in the cod pieces, cover and simmer for 8-10 minutes until the fish is just cooked through and flakes easily. Avoid stirring too much so the fish stays intact.

6. 6.

   Adjust and serve hot — Taste and adjust the salt and tamarind, then serve hot, garnished with a few extra curry leaves.