Kerala Fish Curry

Fresh fish fillets simmered in a tangy coconut milk gravy with kokum, green chilies, and curry leaves.

Ingredients

• 1 kg red lentils
• 2 cups naan bread
• 2 tsp curry leaves
• 1 tsp ground cumin
• 2 tbsp neutral vegetable oil
• 2 cauliflower florets, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of heavy cream
• 1 cup whole milk
• 1 1/2 tsp mustard seeds
• 2 ripe tomatoes, chopped

Instructions

1. 1

   Pat the basmati rice dry, season generously with salt, pepper, and dried fenugreek leaves, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the basmati rice until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground coriander and cauliflower florets, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the basmati rice to the pan, pour in the coconut milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the basmati rice is tender and cooked through, roughly 25 mins.

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