Keralan Fish Curry Recipe | Saveur

Name: Keralan Fish Curry Recipe | Saveur
Ingredients: 3 Tbsp. fish curry masala paste; 3 Tbsp. vegetable oil; ½ tsp. fennel seeds; ½ tsp. fenugreek seeds; ½ tsp. black mustard seeds; 5–6 fresh curry leaves; 2–3 green chiles, such as serrano or jalapeño, finely chopped; 4 shallots, thinly sliced; 2 Tbsp. ginger-garlic paste; 1 medium tomato, finely chopped; Kosher salt; One 13.5-oz. can coconut milk; 3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water; 1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces; Finely chopped cilantro, for garnish; Basmati rice or naan, for serving

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Kudampuli, a tropical fruit used in Indian and Sri Lankan cooking, gives this coconut milk-based stew from Kerala its signature tang.

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Ingredients

3 Tbsp. fish curry masala paste
3 Tbsp. vegetable oil
½ tsp. fennel seeds
½ tsp. fenugreek seeds
½ tsp. black mustard seeds
5–6 fresh curry leaves
2–3 green chiles, such as serrano or jalapeño, finely chopped
4 shallots, thinly sliced
2 Tbsp. ginger-garlic paste
1 medium tomato, finely chopped
Kosher salt
One 13.5-oz. can coconut milk
3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water
1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces
Finely chopped cilantro, for garnish
Basmati rice or naan, for serving