South Indian · serves 2
Kerala Meen Curry
Red, tamarind-sharp, no coconut milk. The everyday fish curry, not the fancy one.
Ingredients
- 600g fish steaks
- 3 tbsp kashmiri chilli powder
- 1 tsp turmeric
- 1 tbsp coriander powder
- Lemon-sized tamarind (or 4 pieces kudampuli)
- 1 inch ginger, 8 garlic cloves, minced
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 25 curry leaves
- 4 tbsp coconut oil
Method
- Traditionally made in a clay pot, and it does taste better in one if you have it.
- Coconut oil, mustard and fenugreek seeds, then curry leaves, ginger and garlic.
- Take the pan off the heat before adding the chilli powder, turmeric and coriander powder — they scorch in seconds. Stir, then return to low.
- Tamarind water and 1.5 cups water, salt. Boil 10 minutes till it thickens slightly.
- Slide the fish in. Shake the pan, never stir. 8 minutes.
- Rest at least 30 minutes before eating. Overnight is better. Rice or tapioca.