Kuttanad coconut milk fish curry

Ingredients

• 500 g of fish, sliced
• 2 tablespoons of coconut oil
• 6 green chili peppers
• One large piece of ginger
• 1 onion (or 12 shallots)
• One bunch of curry leaves
• One head of garlic
• 1/4 teaspoon of fenugreek
• 1 tablespoon of hot pepper powder
• 1 tablespoon of ground cilantro
• 1/2 teaspoon of turmeric
• 1 tomato
• 1 piece of kudampuli (garcinia)
• water
• salt
• One bunch of curry leaves
• 240 ml of thick coconut milk
• 5 tablespoons of coconut oil
• 6 shallots

Roughly chop the green chili peppers, ginger, onion, or shallots, and the curry leaves and garlic (or pulse them in a food processor without adding any liquid).

Heat 2 tablespoons of coconut oil in the saucepan and cook the mixture until it browns.

Add the fenugreek, chili pepper, cilantro, and turmeric, then add the diced tomatoes, and cook for a few minutes.

Add the kudampuli, water, and salt, then bring to a boil.

Add the fish and cook for 5 to 10 minutes, or until it is cooked through.

Once the sauce has thickened, pour in the coconut milk and stir gently, without boiling.

In a small frying pan, heat 5 tablespoons of coconut oil and sauté the finely chopped shallots with the curry leaves. Then, pour the curry over the mixture.