Karimeen Kuzhambu

Method

1. 1

   Prepare fish: Clean 600g firm white fish. Cut into thick steaks. Pat completely dry. Marinate with 1 tsp turmeric, 1 tsp red chilli powder and salt for 20 minutes.

2. 2

   Make Tamil coconut masala: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 4 dried red chillies, 4 garlic cloves and 1 tsp fennel seeds to a smooth paste.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and curry leaves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.

6. 6

   Add coconut masala: Add the ground paste. Fry 5-6 minutes until oil separates.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes until thick.

8. 8

   Add marinated fish: Gently slide fish steaks into the simmering kuzhambu. Do not stir.

9. 9

   Simmer gently: 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. Karimeen kuzhambu is a richly spiced Tamil fish curry. Serve with steamed rice.