Thengapal Neymeen Curry (Sear Fish Cooked in Coconut Milk)

Just one among the many fish curry varieties prepared in the coastal state of Kerala!

Of all the things I am proud of being a Keralite, 2 of the most important are greenery (truth is that now it is restricted to villages) and FOOD! I have been fortunate enough to try many cuisines around the globe, however, if I have to choose my favorite it has to be traditional Kerala cuisine (although I do not cook it much at home) and Italian and Continental holding the second place. Now, born and brought up in God's Own Country, it was imperative that I was exposed to seafood and developed a taste for it. What is interesting about the seafood dishes served in Kerala is that, each and every household has their own way of preparing  it. 

Among the many varieties of fish, neymeen (sear fish) is my favorite and  among the fish curries, the one with coconut milk. Well, we Keralities coconut and all its products totally irresistable! :-)

Ingredients

For the Curry

Sear fish - about 5-6 pieces, sliced in 1 inch thickness and cleaned

Green chilies - 3-4 (or as per taste), roughly chopped

Ginger - 1 inch piece, roughly chopped

Shallots - about 6-8, roughly chopped

Kodampuli (or fish tamarind, kokum) - 3 pieces (or as per taste)

Fish masala - 2 1/2 tablespoon, made into paste with a little water (instead of this you can even use a mix of red chili powder, coriander powder and turmeric powder)

Thick coconut milk - 1 Cup

Vegetable oil - 2 tablespoons

Cumin seeds - a pinch

Curry leaf - a few springs

Water - 1 cup

Salt - to taste

For Final Tempering

Shallots - 3, thinly sliced

Mustard seeds - a pinch

Coconut Oil - 1 1/2 tablespoon

Curry leaf - a few springs

Preparation

1. Heat about 1/2 cup water in a vessel until lukewarm and soak the kodampuli in it

2. Grind together roughly chopped chilies, ginger and shallots with a little water in a coarse paste and keep aside.

Cooking

3. Heat up a pan (ideal is to use an earthen pot) with oil and splutter cumin seeds. Put a spring of curry leaf, stir.

4. Add the coarsely ground mixture of chilies, ginger and shallots and fry until oil separates.

5. Add the fish masala paste and mix well to combine. Cook until raw smell is gone and oil separates.

6. Add the kodampuli along with the water. Mix well and let it boil.

7. Once boiled, put the fish pieces, add about a cup of water, salt, simmer and cook with lid on.

8. Check back after some 6 min and turn the fish pieces. This need not be done if the gravy is already covering the fish pieces. Cook with lid open until fish is ready and gravy has reduced to half the original measure.

9. Simmer and add coconut milk. Stir in to combine. Cook for another 3-5 min but do not let it boil.

Serving

10. When ready to serve, add the tempering. Heat up oil in a pan, add mustard seeds, and when it splutters add the curry leaf and onions. Fry until onions turn crisp and golden brown. Pour it over the curry

11. Best to be had with plain rice, dosa and appam