Malabar Fish Curry with Roti

Ingredients

• 🐠500 g kingfish steaks
• 🧅1 onion, finely chopped
• 🧄2 tsp ginger-garlic paste
• 🌶️2 green chilies, slit
• 🌿10 curry leaves
• 🌱½ tsp fenugreek seeds
• 🧡¼ tsp turmeric powder
• 🌶️2 tsp red chili powder
• 🌿3 tsp coriander powder
• 🥥1 cup coconut milk, thick
• 🌰½ cup tamarind pulp
• 🧴2 tbsp coconut oil
• ⚫½ tsp mustard seeds
• 🌾250 g whole wheat flour for roti
• 💧½ cup water for roti
• 🧂 salt, to taste

Method

1. 1Clean and marinate kingfish steaks with a pinch of turmeric and salt. Set aside for 15 minutes.
2. 2Heat coconut oil in a clay pot or heavy-bottomed pan. Add mustard seeds, fenugreek seeds, and curry leaves. Sauté until fragrant.
3. 3Add chopped onion, green chilies, and ginger-garlic paste. Sauté until onions are translucent.
4. 4Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute until aromatic, adding a splash of water if needed to prevent burning.
5. 5Add tamarind pulp and thick coconut milk. Bring to a gentle simmer, stirring occasionally.
6. 6Gently place the marinated fish steaks into the simmering curry. Cover and cook for 10-12 minutes, or until the fish is cooked through, avoiding excessive stirring.
7. 7While the curry cooks, knead whole wheat flour with water and a pinch of salt to form a soft dough for roti. Let it rest for 10 minutes.
8. 8Divide the dough into small balls and roll out into thin rotis. Cook on a hot griddle until puffed and lightly browned on both sides.
9. 9Check for salt and adjust if necessary. Garnish with fresh curry leaves if desired.
10. 10Serve the Malabar fish curry hot with fresh, warm rotis.