Malvani Fish Curry

Ingredients

• 600g firm white fish (pomfret, kingfish, or cod), cut into pieces
• 1 cup fresh grated coconut
• 8 dried Kashmiri red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 black peppercorns
• 4 cloves garlic
• 1 inch ginger
• 1/2 tsp turmeric
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 1 tomato, chopped
• 6-8 kokum petals, soaked in 1/4 cup warm water
• salt
• fresh coriander, chopped

Before you cook

• Soak the kokum petals in the warm water.
• Toast the dried chilies, coriander seeds, cumin seeds, and peppercorns in a dry pan until fragrant, then let them cool.
• Grind the toasted spices with the coconut, garlic, and ginger and a splash of water into a smooth paste.
• Salt the fish pieces and set them aside.

Steps

1. Heat the oil in a pot over medium heat.
2. Add the mustard seeds and let them pop.
3. Add the onion and cook for 5 minutes until golden.
4. Stir in the turmeric and chopped tomato and cook for 4 minutes until the tomato breaks down.
5. Add the ground coconut-spice paste and cook for 5 minutes, stirring often, until the oil separates at the edges.
6. Pour in 1.5 cups water and bring it to a simmer.
7. Add the kokum along with its soaking water.
8. Simmer the curry for 8 minutes to let the flavors come together.
9. Season with salt.
10. Lower the fish pieces into the curry.
11. Cover and simmer gently for 8-10 minutes until the fish is just cooked through.
12. Scatter fresh coriander over the top and serve with steamed rice.