Kerala fish curry with kudampuli

Method

1. Soak 10 g kudampuli in 120 ml (about ½ cup) warm water for 10 minutes.
2. On the raw-fish board, cut 520 g fish into 5 cm pieces and pat dry. Thinly slice 60 g (~5) shallots, finely chop 15 g ginger and 6 cloves garlic, and slit 1 green chilli.
3. Heat 1½ tbsp coconut oil in the clay pot or kadai on medium for 1 minute. Add ½ tsp mustard seeds and wait until they pop.
4. Add ¼ tsp fenugreek seeds and stir 15 seconds until light golden. Do not let it go dark or it turns bitter.
5. Add the shallots, ginger, garlic, green chilli and 1 sprigs curry leaves. Cook 4 minutes until the shallots are soft and light golden.
6. Turn to low. Add 1 tbsp chilli powder and ½ tsp turmeric and stir 1 minute until the oil turns red. Add a splash of water if it starts to stick.
7. Add 480 ml (about 2 cups) water, the kudampuli with its soaking water, and 1¼ tsp salt. Bring to the boil on medium-high, then simmer on medium for 3 minutes.
8. Slide in the fish in one layer. Simmer on medium-low for 8 to 10 minutes without stirring. Swirl the pot gently instead. It is done when the fish is opaque, flakes easily and the gravy has thickened.
9. Turn off the heat and leave it covered for 15 minutes before serving.

Tips

• This curry is hot. For a toddler, keep one piece of fish aside and pan-cook it with a pinch of turmeric and salt until opaque.
• Even better the next day. Cool within an hour, refrigerate, and reheat until steaming hot for lunchboxes.

Keeping and freezing

• Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Tastes even better the next day: great for leftover lunchboxes.
• Contains: fish.
• Toddlers: take their portion out before adding chilli or pepper.