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Main Course

King Fish Red Curry

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 5 servings

King fish : 5 pieces
Onion : 1 no (chopped
Ginger : 2 tsp (chopped
Garlic : 2 tsp (chopped
Green chillies : 4 nos (chopped
Tomato : 1 no (chopped
Fenugreek seeds : 1 tsp
Shallots : 10 nos (chopped
Curry leaves, a few
Turmeric powder : 1 tsp
Chilli powder : 2 tsp
Fish masala : 1 tsp
Coriander powder : 1 tsp
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Cut the fish into medium thickness.
Step 2
Soak the gambooge in water.
Step 3
In a clay pot or frying pan, add coconut oil. cook fenu greek seeds, ginger, garlic, curry leaves and green chillies.
Step 4
Add onion, tomato and fry again.
Step 5
Cook until the tomato has softened.6) Add all the masala powders: turmeric, chilli powder, coriander and fish masala.
Step 6
Fry the masala till oil clears on top.8) Add quarter glass of water and mix the masala. Add gambooge and little water.Cook the masala.
Step 7
Add the fish pieces and salt into it. Put the lid on and cook the fish.
Step 8
Mean time fry the shallots and curry leaves in the oil.
Step 9
When the curry is done, add the fried shallots on top and serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

King Fish Red Curry

Ingredientsfor 5 servings

King fish : 5 pieces
Onion : 1 no (chopped
Ginger : 2 tsp (chopped
Garlic : 2 tsp (chopped
Green chillies : 4 nos (chopped
Tomato : 1 no (chopped
Fenugreek seeds : 1 tsp
Shallots : 10 nos (chopped
Curry leaves, a few
Turmeric powder : 1 tsp
Chilli powder : 2 tsp
Fish masala : 1 tsp
Coriander powder : 1 tsp
Salt, to taste
Coconut oil, to taste

Preparation

Step 1
Cut the fish into medium thickness.
Step 2
Soak the gambooge in water.
Step 3
In a clay pot or frying pan, add coconut oil. cook fenu greek seeds, ginger, garlic, curry leaves and green chillies.
Step 4
Add onion, tomato and fry again.
Step 5
Cook until the tomato has softened.6) Add all the masala powders: turmeric, chilli powder, coriander and fish masala.
Step 6
Fry the masala till oil clears on top.8) Add quarter glass of water and mix the masala. Add gambooge and little water.Cook the masala.
Step 7
Add the fish pieces and salt into it. Put the lid on and cook the fish.
Step 8
Mean time fry the shallots and curry leaves in the oil.
Step 9
When the curry is done, add the fried shallots on top and serve.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.