Spicy Fish Curry with Coconut and Tamarind

Ingredients

• 3/4 cup freshly grated Coconut (see note 1)
• 1 Tablespoon Coconut Oil
• 2 medium Onions (sliced)
• 8 Kashmiri Red Chilies (whole)
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Coriander Seeds
• 6 Cloves Garlic
• 1 Teaspoon whole Peppercorns
• 1 Sprig Curry Leaves
• 1 Tamarind (marble sized Ball)
• 1 large Tomato (cut into chunks)
• 1/2 cup Water
• 600 Grams Seer Fish (Surmai/Anjal/Kingfish)
• 1 Teaspoon Turmeric Powder
• 2 Tablespoons Coconut Oil
• 1 1/2 Teaspoons Salt
• 1/2 Tablespoon Red Chilli Powder
• 1 Tablespoon Coconut Oil
• 6-8 Cloves Garlic (with the skin on, smashed)
• 1 Teaspoon Mustard Seeds
• 1 sprig Curry Leaves

Instructions

1. 1

   marinate: Clean and wash the fish slices and rub turmeric all over them. Cover and keep aside. Marinate for 15 minutes.

2. 2

   --- Grind to a Paste ---

3. 3

   Roast: Dry roast grated coconut in a frying pan over medium heat. Roast for 2-4 minutes or until the edges start to brown.

4. 4

   Saute: Push the roasted coconut to one side of the pan. Add coconut oil on the other side and allow to heat for 10-15 seconds. Add onion and sauté for 2-3 minutes. Stir and mix well.

5. 5

   Roast: Add dry red chillies and roast for another minute while stirring occasionally. Remove the mix from the pan and set aside to cool.

6. 6

   Dry roast: In the same pan, dry roast mustard seeds, coriander seeds, garlic cloves and black peppercorn for 2-3 minutes or until fragrant. Add tamarind to the pan, saute for 30 secs and remove from heat and set aside to cool.

7. 7

   Blend: Add both the roast mixes to a food processor or blender along with chopped tomatoes and water. Blend to a smooth thick paste.

8. 8

   --- For the Curry ---

9. 9

   Boil curry paste: Heat coconut oil in a large pan or kadhai over medium heat. Once the oil is hot, add the ground paste and mix. Add salt, red chilli powder and stir to combine. Bring to a boil, lower the heat and simmer for 10 minutes.

10. 10

    Cook fish: Slide the fish into the pan and mix gently so as not to break the fish. Simmer over medium heat for 10-12 minutes.

11. 11

    Temper: Remove from flame. Prepare tempering, add it to the curry, mix and serve hot along with some white rice.

12. 12

    --- For the Tempering ---

13. 13

    Saute: Heat coconut oil in a frying pan over medium heat. Once hot, add garlic and fry for 1-2 minutes or until the edges start to brown.

14. 14

    Saute: Add mustard seeds and curry leaves. Allow the mustard seeds to splutter. Remove from flame and add it to the curry. Mix and serve hot.