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Serves : 4
Preparation time : 20 mins
Cooking time : 20 mins
2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon fenugreek
100g peeled and sliced shallots
3cm fresh ginger, sliced
2 green finger-length chilies, cut in half lengthwise
2 sprigs curry leaves
2 tablespoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1½ tablespoons chili powder
100g tamarind pulp mixed with 375ml water, stirred and strained
200g ladies' finger (okra), cut into lengths
2 ripe tomatoes, quartered
500g fish steaks, sliced 1½ cm thick
250ml thick coconut milk
1 teaspoon salt, or to taste
Method for Cooking Kerala Fish Curry:
In a large saucepan, heat the oil over medium heat and stir-fry the mustard seeds and fenugreek until aromatic, about 4 minutes. Add the shallots, ginger, green chilies and curry leaves. Stir0fry until the shallots turn light brown, about 3 to 4 minutes.
Add the coriander, turmeric, cumin and chili powders and the tamarind juice. Cook for a further 5 minutes, stirring well.
Add the ladies' fingers and tomatoes, simmer for 3 minutes, then add the fish steaks. Simmer until the fish is cooked, about 5 minutes.
Stir in the coconut milk, return to the boil and simmer for approximately 1 minute. Season with salt to taste, then serve.