Kerala Fish Curry (മീൻ കറി) — Coconut and Tamarind Fish Curry from Kerala

• 600 gSeer fish (king mackerel) steaks (Cut into 4–6 cm pieces)
• 8 gFine sea salt (For lightly salting the fish)
• 2 tspKashmiri chili powder (For color and mild heat)
• 0.5 tspGround turmeric
• 2 tbspCoconut oil
• 1 tspMustard seeds
• 0.5 tspFenugreek seeds (Use sparingly; it can turn bitter)
• 180 gShallots (Thinly sliced)
• 12 gGinger (Finely chopped)
• 12 gGarlic (Finely chopped)
• 2Green chilies (Slit lengthwise)
• 2 bunchCurry leaves (About 30 leaves total, divided)
• 2 tspCoriander powder
• 150 gTomato (Chopped)
• 20 gTamarind pulp (thick concentrate) (Or 30 g soaked tamarind, strained)
• 350 mlWater
• 400 mlCoconut milk (full-fat) (Well shaken or whisked)
• 0.5 tspBlack pepper (Freshly ground)
• 6 gJaggery (Balances tamarind; optional but traditional)

Instructions

1. 1

   Pat the fish dry, then rub it with 8 g salt, 2 tsp Kashmiri chili powder, and 0.5 tsp turmeric. Let it sit for 10 minutes while you slice the shallots and prepare the tamarind water.

2. 2

   In a bowl, whisk the tamarind pulp with 350 ml water until fully dissolved and smooth. Set it aside so the souring liquid is ready to pour in quickly once the spices are cooked.

3. 3

   Heat 2 tbsp coconut oil in a wide pot (earthenware if you have it) over medium heat. Add mustard seeds and let them pop, then add fenugreek seeds and stir for 15–20 seconds until fragrant but not dark.

4. 4

   Add the sliced shallots, ginger, garlic, green chilies, and half the curry leaves. Cook for 6–8 minutes, stirring often, until the shallots soften and turn lightly golden at the edges.

5. 5

   Lower the heat and add coriander powder, 2 tsp Kashmiri chili powder, and 0.5 tsp turmeric. Stir constantly for 30–45 seconds to bloom the spices without scorching, then add the chopped tomato and cook for 3–4 minutes until it breaks down.

6. 6

   Pour in the tamarind water and bring it to a gentle boil. Simmer for 6–8 minutes so the raw tamarind sharpness mellows and the broth takes on a deep reddish hue.

7. 7

   Slide the fish pieces into the simmering gravy in a single layer, then reduce the heat to low. Cook for 8–10 minutes, gently shaking the pot once or twice instead of stirring, until the fish turns opaque and flakes easily.

8. 8

   Add the coconut milk, black pepper, jaggery, remaining curry leaves, and the final 4 g salt. Warm the curry for 2–3 minutes without boiling, then turn off the heat and rest for 10 minutes so the fish stays intact and the flavors round out.