Serves: 4
Total Calories: 568

1/4 to 1/3 cup Coconut Milk (or store-bought)
2 pounds any firm fish fillets, such as salmon, catfish, or swordfish, about 3/4-inch thick, cut into 2-inch pieces
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
4 coarsely chopped kokum halves
1/4 cup hot water
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 to 3 dried red chili pepper, such as chile de arbol, broken into pieces
4 slices (quarter-size) peeled fresh ginger
3 to 4 cloves fresh garlic (large), peeled
1 teaspoon ground black mustard seeds
2 tablespoons coconut oils
1 teaspoon black mustard seeds
1 large onion, finely chopped
1 1/2 to 2 cups water
7 to 8 fresh green curry leaves, lightly crumpled

1. Prepare the coconut milk. Place the fish in a bowl, add the turmeric and salt, and mix well, making sure all the fish pieces are well-coated. Cover and marinate in the refrigerator about 1 hour. Meanwhile, soak the chopped kokum in the hot water about 30 minutes.

2. In a blender or a food processor, process together the kokum, plus the water they were soaking in, the green and red chili peppers, ginger, garlic, and ground mustard seeds to make a smooth paste.

3. Heat the oil in large nonstick skillet over medium-high heat and add the whole mustard seeds they should splatter on contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the onion, reduce heat to medium-low, cover the pan, and. cook until the onion is soft but not golden, 7 to 10 minutes.

4. Add the kokum, ginger-garlic paste and cook over medium heat, stirring, 3 to 5 minutes. Add the fish and 1 1/2 cups water, and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook about 5 minutes.

5. Add the coconut milk and curry leaves and simmer until the sauce is thick and the fish is tender, just flaky and opaque inside, about 5 minutes, adding more water if you want a thinner sauce. Do not stir the fish at all. To mix, swirl the pan a little on the burner. Transfer to a serving dish and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 568
Calories from Fat: 281

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