BBC

Keralan sour fish curry with kokum

Not unlike tamarind, the Indian spice kokum has a sour bite; in this monkfish curry recipe it balances well with the heat of the chilli paste.

Ingredients

Preparation method

  1. Rinse the fish, pat dry and rub in a little turmeric and some of the salt. Set aside to marinate.

  2. Dry-fry the fenugreek seeds for a few seconds in a small frying pan (be careful not to over-roast the seeds as this will make them bitter), then grind them using a spice grinder or pestle and mortar

  3. Mix the fenugreek, chilli paste and half a teaspoon of turmeric together with 50ml/2fl oz of water, forming a paste.

  4. Heat the oil in a deep, heavy-based frying pan. Add the mustard seeds, when they start popping after a few seconds (CAUTION: keep the pan well away from your face and eyes), add the curry leaves, onions and garlic and fry for 3-4 minutes, or until the onion is translucent.

  5. Add the remaining salt and the fenugreek paste and fry for a further 3-4 minutes. Add the remaining water and bring to the boil, reduce the heat and simmer for 20 minutes.

  6. Add the soaked kokum, plus its soaking water, and simmer for a further 10 minutes, or until the mixture thickens a little. Add the monkfish and simmer gently for another 10 minutes, or until the fish is cooked through.

  7. Serve hot on a bed of rice.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Asian Network Reports 20/05/2011 bbc_asian_network Asian Network Reports

Recipes from this episode

Next on

BBC Asian Network

1:00pm Tomorrow

All the news you need to hear at lunchtime.

Added. Check out your playlist Dismiss