Kokum Fish Curry
a Kerala style fish curry
Servings: 4
Ingredients
- 1 lb. white fish fillet I used mahi mahi
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 4 pieces of kokum
- ½ teaspoon fenugreek
- 3 dried red chiles
- 2 tablespoons oil
- ½ teaspoon mustard seed
- 1 sprig curry leaves
- 1 finely chopped onion
- 2 finely chopped garlic cloves
Instructions
- Toss fish with half of the turmeric and salt. Leave to marinate for 15 minutes.
- Soak kokum in ½ cup of warm water.
- In a dry skillet, toast fenugreek and chiles until fragrant. Using a spice/coffee grinder, grind to a fine powder
- In a skillet, heat oil. Add mustard seed. After a few seconds, add curry leaves, onion and garlic. Saute until onions are translucent.
- Add fenugreek chile powder. Add kokum with its water plus 1 cup water and bring to a boil. Reduce to a simmer and cook for 20 minutes.
- Add fish and simmer until cooked through, about 10 minutes.
- Taste and adjust salt, if necessary.
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