Fish curry Kerala

Method

1. 1 Soak dried chilies, then grind them with ginger, turmeric, and shallots to form a thick sauce.
2. 2 Sauté the sauce in coconut oil with curry leaves and cumin seeds for 6 minutes until fragrant.
3. 3 Pour the diluted coconut milk and soaked kokum into the pot and simmer gently for 8 minutes.
4. 4 Place the fish in an earthenware pot and cook over low heat for 10 minutes without stirring.
5. 5 Do not stir after adding the fish; just gently shake the pot to prevent the fish from breaking apart.
6. 6 Pour in the thick coconut milk at the last minute, then turn off the heat immediately. Continuing to cook will cause the coconut milk to separate the oil.

With an appliance

• Oven 43 min

  Replace step 4: Place the fish in a covered pot on the middle rack of a 170-degree oven for 8 minutes, about 2 minutes shorter than cooking in a clay pot, and the heat will surround the fish, ensuring even cooking without shaking. Keep step 6 out of the oven, only pouring in the thick coconut milk at the end to prevent the sauce from separating.