Ingredients

250 gms

Salmon (slightly thick 2 inch pieces)

1-2 tbsp

coconut oil/sun flower oil

½ tsp

mustard seeds

A sprig

curry leaves-fresh or dry

6-7

fenugreek seeds

shallots (finely chopped)

2 cloves

garlic (finely chopped)

1 inch

ginger (finely chopped)

green chilli (finely chopped)

Mix in a little water:

½ tsp

chilli powder

1 tsp

paprika

½ tsp

ground black pepper

¼ tsp

turmeric powder

pieces Kokum (wash it well, tear it and soak in water, similar souring properties to Tamarind)

Salt to taste

A delicious Keralan fish curry from Indian cookery tutor Sharmini Thomas.

"A very famous Keralite dish where fresh fish is cooked in an earthen pot giving an authentic flavour. A significant dish during Christian weddings in Kerala and is usually prepared 2-3 days in advance."

Method

Soak kokum in ½ cup salted lukewarm water.
Heat oil in a saucepan. When hot, add mustard seeds. When they splutter, add curry leaves and whole fenugreek seeds.
As soon as the lovely aroma appears, add shallots. Sauté till it turns lightly golden brown.
Next add ginger and garlic pieces. Keep stirring so that it does not stick to the bottom of the pan. Fry till the lovely cooked aroma appears.
Mix ingredients 9-12 in a little water to make a fine paste.
Add to the sautéed ingredients and stir fry till oil separates.
Next, add kokum with water, salt to taste and bring to boil.
Place fish pieces gently into the curry and twirl the pan in order to coat the fish with gravy. This stops the fish from breaking into pieces.
Simmer on medium flame until the curry becomes quite thick and oil floats on top.
Lastly pour 1 tsp coconut oil (optional) and add a few fresh/dry curry leaves. Cover and keep aside for ½ hr before serving.

For more recipes from Sharmini, why not try one of the following:

Bombay Potatoes

Sharmini's Chicken Tikka Masala

For more information about Sharmini's cooking courses, please visit: Sharmini