Kerala Fish Curry

By : Unknown

On : 10:18

In : Cooking

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2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon fenugreek
100 g (1 cup) peeled and sliced shallots
3 cm (1 in) fresh ginger, sliced
2 green finger-length chillies, cut in half lengthwise
2 sprigs curry leaves
2 tablespoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1½ tablespoons chilli powder
100 g (1/3 cup) tamarind pulp mixed with 375 ml (1½ cups) water, stirred and strained 200 g (7 oz)         ladies' fingers (okra), cut into lengths
2 ripe tomatoes, quartered
500 g (1 lb) fish steaks, sliced 1½ cm (½ in) thick
250 ml (1 cup) thick coconut milk
1 teaspoon salt, or to taste 

1 In a large saucepan, heat the oil over medium heat and stir-fry the mustard seeds and fenugreek          until aromatic, about 4 minutes. Add the shallots, ginger, green chillies and curry leaves. Stir-fry        until the shallots turn light brown, about 3 to 4 minutes.
2 Add the coriander, turmeric, cumin and chilli powders and the tamarind juice. Cook for a further 5       minutes, stirring well.
3 Add the ladies' fingers and tomatoes, simmer for 3 minutes, then add the fish steaks. Simmer until      the fish is cooked, about 5 minutes.
4 Stir in the coconut milk, return to the boil and simmer for approximately 1 minute. Season with salt    to taste, then serve.

Serves 4-6
Preparation time: 20 mins
Cooking time: 20 mins