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Kerala Coconut Fish Curry 

Chef Faizal Junus gives a flavourful nod to his heritage and the coconut with this aromatic seafood dish.

SAM KEAN
  • Sam Kean

Ingredients

½ kilo of fresh fish (Atlantic salmon or Talapia fillet) cut into 1 inch by 2 inch chunks
1 cup fresh shredded coconut
6 small shallots
1 small tomato, diced
½ tbsp freshly grated garlic
½ tbsp freshly grated ginger
2 chili peppers (according to preference)
4 small pieces kokum (South Indian tamarind)
1 tbsp Kashmiri chili powder
1 tsp turmeric powder
½ tsp fenugreek seeds
1 small green mango, cubed
6 2-inch pieces Muranga Kai (drumsticks)
salt


Method
In a blender, puree the coconut, four shallots, chili peppers, Kashmiri chili powder, turmeric, half a cup of water and half a teaspoon of salt.

Place the kokum in one cup of hot water.

In a non-stick pan, heat one tablespoon of canola oil. Add two diced shallots, grated ginger and garlic. Cook for a minute then add fenugreek seeds, followed by diced tomato. Cook for two minutes. Add kokum and hot water to the pan. Then add pureed coconut mixture. Stir. Bring to boil and add pieces of fresh fish.

Reduce to medium heat and add cubed green mango and drumsticks. Cover and let simmer for 15 minutes. Add more water if you want a less-thick gravy. Add salt to taste.

Serve with plain basmati rice.

Notes: Half of the items on Dhaba Casual Fine Dining's menu are influenced by the owners' cultural heritage, Kerala State, South India. Referred to as 'God's country', the scenic lakes, rivers and beaches are stroked with greenery composed of never ending coconut trees. Thus, coconut is used for cooking, health products and more.


Dhaba Casual Fine Dining
8 Oland Avenue, 902-444-4411

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