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Thursday, May 2, 2013

Kottayam Yam and Fish Curry

Thanks again to the lovely ladies at for inspiring this recipe.  Every recipe I borrow from them turns out even better than I expect.
To the soundtrack of my Kiss..
Serves 4
1 lb (500g) firm fish, cubed
1 tbsp coconut oil (I used sunflower)
1/4 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp fennel seeds
1 large yam, peeled, steamed, and cubed
2 tbsp grated fresh ginger
1 or 2 slit green chilies (if you can handle it)
1 sprig curry leaves
1 small onion, diced
1 chopped tomato
1 tsp salt
1/2 tsp turmeric
1 tsp chili powder
1 tbsp coriander powder
3 tbsp amchur powder
1 can coconut milk
some water (as needed)
1.  In a large, heavy based pan, heat the oil and add the seeds until they start to crackle.
2.  Add the ginger, green chilies, curry leaves, and onion.  Cook until translucent and add some salt.
3.  Add the tomato and cook for 5 minutes.  Lower the heat.
4.  Add the turmeric, chili powder, coriander powder and the yams.  Add some water to avoid drying.
5.  Add the coconut milk and bring to a boil, then lower the heat and add the fish.
6.  While fish is simmering, add the amchur, 1 tbsp at a time and tasting for sourness.  Add some water depending on your curry thickness preferences.  The fish shouldn't cook for longer than 5-7 minutes.
Serve over basmati rice with rotis, and garnish with fresh curry leaves and some extra julienned ginger.

I was treated to one of the best compliments I've ever had on this dish:  This is gastronomical!
I concurrrr...
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