Coconut milk-based curry with fresh catch.
Heat coconut oil in a clay pot. Splutter fenugreek and curry leaves, then add shallots, ginger and chillies. Sauté until soft.
Stir in chilli powder and turmeric. Add kokum and 1 cup water. Simmer 5 minutes.
Slide in fish pieces in a single layer. Cover and simmer 8 minutes without stirring — gently swirl the pot instead.
Pour in coconut milk, season and warm through on the lowest flame. Do not boil. Rest 30 minutes before serving for best flavour.
Rich, creamy & everyone's all-time favourite.
Layered basmati rice with fragrant spices.
Yellow lentils tempered with ghee and spices.
