Kerala Fish Curry

🔥 Prep

• Cut the 400g fish fillets into 2-inch pieces and rinse under cold water; set aside.
• Soak the 3 pcs kudampuli in 50ml warm water for 10 minutes to soften.
• Peel and thinly slice the 10 pcs shallots.
• Peel and mince the 1 inch ginger and 5 cloves garlic.
• Measure out 2 tbsp chilli powder, 0.5 tsp turmeric powder, 1.5 tsp salt, and 250 ml water.
• Pick and rinse the 15 pcs curry leaves.

🔥 Cook

• 1. Heat 3 tbsp coconut oil in a heavy-bottomed pan or traditional manchatti over medium heat until shimmering.
• 2. Add the sliced shallots and sauté for 5 minutes until golden brown and caramelized.
• 3. Add the minced ginger, garlic, and 10 pcs of curry leaves; fry for 2 minutes until aromatic and raw smell disappears.
• 4. Reduce heat to low, add 2 tbsp chilli powder and 0.5 tsp turmeric powder; stir constantly for 30 seconds to bloom spices without burning.
• 5. Pour in 250 ml water and the soaked kudampuli along with its soaking liquid; increase heat to medium-high and bring to a rolling boil.
• 6. Season with 1.5 tsp salt, then gently slide in the fish pieces; reduce heat to medium-low and simmer uncovered for 8-10 minutes until fish is cooked through and curry thickens slightly.
• 7. Add the remaining 5 pcs curry leaves, swirl the pan gently, and cook for 1 minute more; turn off heat.

🔥 Serve

• Let the curry rest for 10 minutes before serving to allow flavors to meld.
• Serve hot with steamed Kerala red rice (matta rice) or plain white rice.
• Accompany with a side of thoran (stir-fried vegetables) and pappadam for a traditional meal.