Chepala Kura

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into thick steaks. Wash and pat dry.

2. 2

   Marinate fish: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tsp coriander powder and salt. Marinate 20 minutes.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves and 1 tsp cumin to a smooth paste.

4. 4

   Fry onions: Heat 3 tbsp oil. Add 1.5 cups finely chopped onions. Cook on medium heat 10-12 minutes until golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2-3 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add water and bring to simmer: Add 1 cup water and salt. Bring to a gentle simmer.

9. 9

   Add fish: Slide marinated fish steaks into the simmering gravy. Cook on low heat 10-12 minutes until fish is cooked through.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. No whole fish with head visible. Chepala kura should be rich and spiced. Serve with steamed rice.