Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, rub 500 grams of kingfish fillets with 1.5 tablespoons of coarse sea salt, 1 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder, then let the fish cure for 20 minutes at room temperature.

2. 2

   Heat 2 tablespoons of coconut oil in a large pan over medium heat, then add 1 teaspoon of mustard seeds and allow them to splutter, followed by 1 sprig of fresh curry leaves and 2 slit green chilies.

3. 3

   Add 1 tablespoon of ginger-garlic paste and 1 cup of thinly sliced shallots to the pan, and sauté until the shallots are softened and translucent, about 5-7 minutes.

4. 4

   Stir in 1 medium chopped tomato, 1 teaspoon of coriander powder, and an additional 0.5 teaspoon of turmeric powder, cooking until the tomato softens and the spices are fragrant, about 3-5 minutes.

5. 5

   Pour in 1 cup of thin coconut milk and the soaked 4 pieces of dried kokum with their soaking water, bring the mixture to a gentle simmer, and cook for 5 minutes.

6. 6

   Gently add the cured kingfish pieces to the simmering curry, cover the pan, and cook for 8-10 minutes until the fish is opaque and cooked through.

7. 7

   Carefully stir in 0.75 cup of thick coconut milk, ensuring not to boil the curry after adding the thick coconut milk, and check for seasoning, adding salt if needed.

8. 8

   Let the curry heat through for 2-3 minutes on low heat, then remove from heat and serve hot with steamed rice or appam.