Kerala Fish Curry

Fish, coconut, tamarind – most curries in God’s own country use all three and this one is simple to make and so tasty.

¾ kg mackerel (bhangra)
1 ½ kokums soaked for 2 hours
2 sprigs curry leaves

Grind together:
Larger than marble-size piece of tamarind (imli)
7 red chillies
1/ coconut grated
½ and onion chopped
1 tsp cumin seed (jeera)
1 tsp coriander (dhania)
8 cloves garlic
½ tsp turmeric (haldi) powder

In 1 tablespoon oil, burst mustard seeds and add curry leaves, then add the ground masala, fry for a few minutes, add the kokum and salt and enough water for gravy. Bring gravy to the boil, add fish, simmer till done. Serve with brown rice.