1 pound whole fish cut up in 1/2 “ steaks (Catfish or Black Pomfret) or any fleshy fish.
Juice of one lemon
3 tablespoons oil
1 onion diced
1 14 oz can Coconut milk
10 Curry leaves *
Paste:
6-7 pieces Kokum( garcinia indica) (Substitute 1 tablespoon tamarind paste)**
4 Dry Red Chillies
1/2 teaspoon cumin seeds
2 teaspoons whole coriander seeds
1/2 teaspoon whole black pepper
6 cloves garlic
1” piece ginger
salt as needed
Wash fish, pat dry and marinate in salt and lemon juice.
Soak the kokum in a little water and keep aside. If using **tamarind paste add it to a 1/2 cup water and keep aside.
Dry roast the cumin, coriander and pepper seeds along with the chillies on a low flame till you get a nice aroma. Blend them into a fine paste with the ginger , garlic and half of the soaked kokum or all the tamarind paste.
In a broad bottomed pan, take oil, add the onions and sauté on a medium flame till light brown. Add the blended paste and fry on a low flame till the oil leaves the sides of the pan. Now add the can of coconut milk, fish and the rest of the kokum along with its juice.
Cover and bring to a boil, add chopped coriander leaves and cook till fish is done.
Serve with white rice, riced cauliflower or crusty bread.
Wine Suggestions:
I paired it with Tire Bouchon, a French blend of Cabernet Sauvignon and Merlot. Any medium bodied wine like the South African Hermitage or a Malbec or even a crisp Pinot Grigio will work well.
*If you are not able to get your hands on curry leaves, substitute it with a mix of lime zest and basil leaves. You could also use bay leaves or basil instead.
**Kokum is hard to find other than in Indian grocery stores but tamarind paste mixed in a 1/4 of water keeps the flavor component in tact.
HAPPY COOKING!!