Neymeen Curry

Ingredients

• 8 pcs king fish

• 2 tbsp coconut oil

• 1 tsp mustard seeds

• 1/2 tsp fenugreek seeds

• 1 sprig, + for garnishing, curry leaves

• 2" ginger, minced

• 3 cloves garlic, minced

• 2-3 green chillies, minced

• 12 small onions, chopped

• 1/4 tsp turmeric powder

• 1.5 tsp Kashmiri red chilli powder

• 1.5 tsp coriander powder

• 1/2 tsp ground pepper

• 2" kadampuli (Kerala tamarind) soaked in 1/2 cup warm water

• water

• salt

Method

While cleaning fish, add salt and rinse under running water. Soak the tamarind in warm water, strain the juice, keep aside. Place a clay or non-stick saucepan over medium heat. Add coconut oil, let it turn hot. Add mustard seeds and let it splutter. Put fenugreek seeds and sauté till light brown. Add curry leaves followed by ginger, garlic, green chillies, sauté till golden. Add small onions, and pinches of salt, sauté till translucent. Add turmeric, Kashmiri red chilli and coriander powders and ground pepper to the onions, sauté for a bit, make sure to not burn the spices. Add tamarind juice, combine well, pour some water followed by salt. Let it come to a boil. Now add king fish into boiling water, cover with a lid. Cook over medium heat for 5 minutes. Lower the heat, cook for a few more minutes till gravy has slightly thickened. Add more salt or ground pepper if needed. Garnish with more curry leaves if you want. Serve along with tapioca or rice.