Kerala fish curry (meen curry) with rice

Ingredients for 4 portions

• 500 gSeer fish (surmai), steaks
• 3 piecesKokum
• ≈ 100 mlWater, warm
• 3 tbspCoconut oil
• 3 mlMustard seeds
• 1 mlFenugreek seeds
• 2 sprigsCurry leaves
• 10Small onions (shallots), sliced
• 15 gGinger, finely chopped
• 6 clovesGarlic, sliced
• 2Green chillies, slit
• 1 tbspKashmiri chilli powder
• 1 tspCoriander powder
• 3 mlTurmeric
• 400 mlCoconut milk
• ≈ 200 mlWater
• to tasteSalt

On the side

• 350 gRice, Kerala matta (red) rice

Method

1. Wash the rice in plenty of water and add it to a large pot of boiling water.
2. Boil the rice uncovered on medium heat until soft but whole, about 40 minutes for matta rice.
3. Soak the kudampuli (kokum) in the warm water.
4. Rub the fish with a little salt and rinse it. Slice the small onions and garlic, finely chop the ginger and slit the green chillies.
5. Heat two-thirds of the coconut oil in a manchatti (clay pot) or wide pan. Add the mustard seeds and fenugreek seeds and let them splutter, then half the curry leaves, the small onions, ginger, garlic and green chillies. Fry until soft and light golden, about 5 minutes.
6. Lower the heat, add the Kashmiri chilli powder, coriander powder and turmeric and stir for a minute until fragrant, without letting them burn.
7. Add half the coconut milk mixed with the water, the kudampuli with its soaking water and salt, and bring to the boil.
8. Slide in the fish, cover and simmer on low heat for 8–10 minutes, until the fish is cooked. Swirl the pot instead of stirring, so the fish doesn't break.
9. Pour in the rest of the coconut milk and heat gently until just hot; don't let it boil. Add the remaining curry leaves and drizzle with the rest of the coconut oil.
10. Drain the rice and serve it with the fish curry.

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