- Kingfish/Neymeen – 500 grams (i.e.8 medium slices of fish); cut into 1″cubes
- Gamboge/kudampuli –2 medium pieces soaked in 1/4 cup of hot water for 15 minutes
- Coconut oil – 2 tbsps.
- Mustard seeds – 3/4 tsp.
- Fenugreek/Uluva – 1/4 tsp.
- Onion – 1/4 cup; thinly sliced
- Shallots- 1 cup; thinly sliced
- Ginger – 1 tbsp; julienned
- Greenchillies – 2 numbers; slit
- Curryleaves- a few
- Turmeric powder – 1/4 tsp.
- Coriander powder – 1 heaping tsp.
- Red chilly powder – 1/2 heaping tbsp.
- Pepper powder – 1/2 tsp.
- Fresh Thin coconut milk/Randaampaal – 1.5 cups
- Fresh Thick coconut milk/Onaampaal –1 cup
- Salt to taste
- Heat 2 tbsps. of coconut oil in a manchatti & add the mustard seeds. Allow them to splutter. Stir in the fenugreek and cook till you get a nice roasted aroma. Add the onions, sliced shallots, currryleaves, slit greenchillies and chopped ginger. Saute till the onions turns brown . Add turmeric powder, kashmiri chilly powder, pepper powder and coriander powder & fry on low heat for 2 minutes.
- Add the thin coconut milk, 2 tsps. of salt & kokum along with the water it was soaked in; bring the mixture to a rolling boil.
- Add the king fish pieces & cook for 20 minutes on medium-low heat; keep the manchatti partially covered.
- Add the thick coconut milk, salt if needed, a few more curryleaves and remove from heat.
- Serve this curry hot with palappam/Vellayappam.
Note:- Use Kashmiri chilly powder if you want a red curry.
RECIPE SOURCE:- ANNIE’S KITCHEN