Kottayam fish curry (meen kudampuli curry)

Ingredients

• 500 g firm fish such as seer, sardine or mackerel, in pieces
• 3–4 pieces kudampuli (Malabar tamarind), soaked in ½ cup warm water
• 3 tbsp coconut oil, ½ tsp mustard seeds, ¼ tsp fenugreek seeds
• 10 shallots, sliced; 1 tbsp ginger and 1 tbsp garlic, chopped; 2 green chillies
• 2 tbsp Kashmiri chilli powder, ½ tsp turmeric
• Curry leaves and salt

Method

1. Heat the coconut oil in a clay pot (meenchatti). Splutter the mustard and fenugreek, then fry the shallots, ginger, garlic, green chillies and curry leaves.
2. Lower the heat, add the chilli powder and turmeric and stir for a minute without burning.
3. Add the kudampuli with its water, salt and about 1 cup water, and bring to a boil.
4. Slide in the fish pieces and simmer covered, shaking the pot instead of stirring, until the gravy is thick and coats the fish.
5. Pour a spoon of raw coconut oil on top, add curry leaves and rest for a few hours before serving with rice or kappa.