Kerala Fish Curry Recipe 

Ingredients

500g fish steaks, sliced 1/2 inch thick
250g thick coconut milk
200g ladies' fingers (okra), cut into 5cm lengths
2 tomatoes, quartered
100g shallots, sliced
20g ginger, sliced
80g tamarind pulp mixed with 375ml water, strained
1 tsp salt
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek
1 tsp turmeric powder
2 green chillies, cut in half lengthwise
2 sprigs curry leaves
2 tbsp coriander powder
1 tsp cumin powder
1-1/2 tsp chilli powder

Method

Heat the oil in a large saucepan, fry the mustard seeds and fenugreek until fragrant. Add the shallots, ginger, green chillies and curry leaves. When the shallots turn light brown, after 3 to 4 minutes, add the coriander, turmeric, cumin and chilli powders and the tamarind water. Cook for 5 minutes, stirring well.

Add the tomatoes and ladies' fingers, let it simmer for 3 minutes, then add the fish slices. Let it simmer for about 5 minutes or when the fish slices are cooked.

Stir in coconut milk, let it boil and simmer for about 1 minute. Season to taste and serve hot.

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