Kerala Style Fish Curry

Ingredients

• 1 teaspoon turmeric
• 1 teaspoon black mustard seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon chili powder (preferably Kashmiri chili powder, read notes below)
• 9 small fish fillets (I used shol fish)
• 1 and 1/2 teaspoon salt
• few fresh curry leaves
• 1 small (3.90 oz/111 g red onion)
• 1 small (2.40 oz/ 68g tomato)
• 4.15 oz/ 118g cherry tomatoes (read notes below)
• 1 tablespoon tomato paste (read notes below)
• 1 tablespoon coconut oil
• 1 tablespoon grated garlic ginger
• 1 and 1/2 cup coconut milk
• 1 teaspoon tamarind paste
• 2 green chili

Instructions

1. 1

   Marinate the fish fillets with 1 teaspoon salt and ½ teaspoon turmeric. Keep aside for 15 minutes.

2. 2

   Thinly slice the onion and tomato. Slice the cherry tomatoes in half.

3. 3

   Place a pan on medium heat and add the coconut oil. Once the oil heats up, add the fennel and black mustard seeds. Allow it to sizzle for a few seconds and then, add the ginger garlic, onion plus few curry leaves. Sauté for 1 minute.

4. 4

   Sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Mix it around.

5. 5

   In a bowl, add the coriander powder, Kashmiri chili powder and fennel powder along with 1-tablespoon water. Give it a mix and pour it to the pan. Mix it all around and then, drop halved cherry tomatoes (save a little bit to be added at the end). Sauté for 5 minutes or until onion and tomatoes are cooked through and softened.

6. 6

   Pour 1 and ½ cup coconut milk along with the turmeric and tomato paste. Stir around and add the green chili along with ½ cup water.

7. 7

   Layer the fish fillets in one layer, put rest of the halved cherry tomatoes and few more curry leaves. Cook the curry for 5 to 7 minutes depending on the size of fish fillets.

8. 8

   Check for salt and add any, if needed.

9. 9

   Serve warm!