Konkani Fish Curry

Ingredients

• 1.5 lb (700g) kingfish steaks or firm white fish, cut into pieces
• 4 dried kokum petals (or 2 tbsp tamarind pulp)
• 1/2 cup hot water, for the kokum
• 1 1/2 cups fresh grated coconut (or frozen, thawed)
• 5 dried Kashmiri red chiles
• 1 tbsp coriander seeds
• 4 cloves garlic
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 1 onion, finely chopped
• Salt to taste
• 2 cups cooked rice, to serve

Before you cook

• Soak the kokum petals in the 1/2 cup hot water for 10 minutes.
• Pat the fish pieces dry and season lightly with salt and turmeric.
• Blend the coconut, dried chiles, coriander seeds, and garlic with a splash of water into a smooth, thick paste.

Steps

1. Heat the oil in a wide pot over medium heat.
2. Add the chopped onion and cook for 5 minutes until soft.
3. Add the ground coconut masala paste and cook for 4 minutes, stirring often.
4. Pour in the kokum soaking water, straining out the petals (or add the tamarind pulp).
5. Add 1 cup of water and bring the sauce to a simmer.
6. Simmer for 8 minutes to let the flavors come together.
7. Lower the fish pieces gently into the sauce.
8. Cover and simmer for 8 minutes, without stirring, until the fish is just cooked through.
9. Season with salt to taste.
10. Serve hot over steamed rice.