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.


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.

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This recipe is from...

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

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