Fish Kokum Curry Recipe

Kokum – commonly known as Malabar tamarind – is the quintessential South Indian spice found in Kerala. The ingredient is medicinal and widely used in traditional Kerala-style cooking for its distinct tangy flavour. One such recipe that uses kokum is the fish kokum curry, which as the name suggests is a curry that packs the flavours of kokum, mustard seeds, and curry leaves.

Best served with steamed rice, this fish preparation makes for an excellent pick for a sumptuous dinner or lunch party. So if you’re in for a gastronomical ride complete with a burst of coastal Indian flavours and red snapper fish, then here’s your next party recipe!

Image: Recipes – Times of India

Feature Image: Hamaree rasoi

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Fish Kokum Curry Recipe

A tangy fish curry.

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Rating: 3
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Course

Main Dish

Cuisine

Indian, South Indian

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gm red snapper fish
• 1/2 teaspoon salt
• 1/2 teaspoon fenugreek seeds
• 400 ml water
• 1/2 teaspoon mustard seeds
• 2 medium grated onion
• 5 pieces kokum
• 1 teaspoon powdered turmeric
• 2 tablespoon red chilli sauce
• 2 tablespoon vegetable oil
• 12 curry leaves
• 1 tablespoon peeled, sliced garlic

Course Main Dish Cuisine Indian, South Indian Prep Time 15 minutes Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 500 gm red snapper fish 1/2 teaspoon salt 1/2 teaspoon fenugreek seeds 400 ml water 1/2 teaspoon mustard seeds 2 medium grated onion 5 pieces kokum 1 teaspoon powdered turmeric 2 tablespoon red chilli sauce 2 tablespoon vegetable oil 12 curry leaves 1 tablespoon peeled, sliced garlic

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Wash the kokum and leave it to soak in 50ml warm water and cut it into 12 pieces. Rinse the fish, pat dry and rub in ½ teaspoon turmeric and ½ teaspoon salt. Set aside to marinate.
2. Dry-roast the fenugreek seeds for a few seconds in a small frying pan till fragrant, then grind. Be careful not to over-roast the seeds as this will make them bitter.
3. Mix the fenugreek, chili paste and half a teaspoon of turmeric together with 50ml of water, forming a paste.
4. Heat the oil in a deep heavy-based frying pan. Add the mustard seeds; when they pop after a few seconds, add the curry leaves, onion and garlic and fry until the onion is translucent (about 3-4 minutes), then add the remaining salt.
5. Now add the fenugreek paste and fry, stirring, for a further 3-4 minutes. Add the remaining water, bring to the boil, reduce the heat and simmer for 20 minutes.
6. Add the soaked kokum plus its soaking water. Simmer for a further 10 minutes, until the mixture thickens a little.
7. Add the monkfish and simmer gently for 10 minutes. Serve with plain boiled rice.