KERALA STYLE FISH CURRY

SERVES 4

“I always enjoyed the tasty variety of dishes that my mom made”, says nurse Divya Mary Jacob. “Five years of hostel life made me realise even more the value and the richness of homemade food. My mother in law was an expert cook too, I’ve learnt a lot under her guidance. Now when I cook for my family, my little son will wink and say ‘super’! My Kerala style fish curry is a slow cook dish but the flavours are worth the wait.”

Ingredients

500g tuna fish chunks

15g Kumkum star

4 tbsps coconut oil

½ tsp mustard seeds

¼ tsp fenugreek

2” long piece ginger, finely chopped

5 cloves garlic, finely chopped

10 shallots, sliced

3 sprigs of curry leaves

½ tsp turmeric powder

4 tbsps Kashmiri chilli power

2½ tsps salt (or according to taste).

Method

• Wash Kumkum star and soak in 400mls water

• Add salt, mix well and allow to soak for 15 to 20 minutes

• Heat coconut oil in a pan (or clay pot for cooking)

• When hot, add mustard seeds and fenugreek seeds

• After the seeds stop spluttering, set the heat to medium

• Add ginger and garlic, then sauté for 30 seconds

• Add shallots and stir intermittently till they turn golden then reduce heat

• Add turmeric powder, Kashmiri chilli powder then stir quickly for five seconds (this will enhance the colour and keep the heat low)

• Add the soaked Kumkum star along with the water

• Turn up the heat and bring to boil then add tuna chunks

• Spread the fish pieces so they sink into the sauce

This always tastes even better if left for six hours.

• Sprinkle curry leaves, close the lid and cook on a medium heat for 8 to 10 minutes.