A comforting Kerala-style king fish (neymeen) curry with silky coconut milk and bold, fragrant flavours.
Ingredients
- 600 g neymeen (king fish), cut into steaks
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 8–10 shallots, sliced
- 1 medium onion, thinly sliced
- 1 tbsp ginger, finely chopped
- 5–6 garlic cloves, minced
- 2 green chillies, slit
- 2 sprigs curry leaves
- 2 medium ripe tomatoes, finely chopped
- 1 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- ½ tsp black pepper powder
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- Salt to taste
Preparation
- Marinate the fish with ½ tsp turmeric and a little salt for 15–20 minutes.
- Heat coconut oil in a pan or clay pot. Add mustard seeds and let them splutter.
- Add shallots, onion, ginger, garlic, green chilies, and curry leaves. Sauté until soft and lightly golden.
- Add turmeric, Kashmiri chilli powder, coriander powder, and pepper. Cook on low heat for 30 seconds.
- Add the chopped tomatoes and cook until they break down into a thick masala and the oil begins to separate.
- Pour in the thin coconut milk and bring to a gentle simmer.
- Carefully place the fish pieces into the gravy. Cover and cook for 8–10 minutes over low heat.
- Stir in the thick coconut milk and simmer gently for 2–3 minutes. Do not boil after adding the thick coconut milk.
- Turn off the heat. Taste and adjust the salt.
- Drizzle 1 teaspoon of coconut oil and add a few fresh curry leaves before serving.
