Southern Indian Fish Curry with Zucchini

I’ve eaten this twice this week. For some reason I am craving fish and seafood. If I weren’t a man, I would swear I was pregnant. I love this fish curry immensely. It’s so quick and easy to prepare and it’s one impressive curry when cooked. It has such a delicious fragrance and complexity to it, which is surprising, considering how easy it was to make. I had the whole thing, ready in under 20 minutes which is good going – and quicker (+ better) than the local takeaway could manage.

500g white fish (cubed)
2 zucchini (cubed)
30 fresh curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 cinnamon stick
3 cardamom pods
3 cloves
5 black peppercorns
2-6 fresh small green chillies (slit) (the more the spicier)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 teaspoon ground paprika
1 teaspoon salt
3 tablespoons coconut oil (or vegetable oil)
400g can coconut milk
1 teaspoon tamarind pulp
2 tablespoons fresh coriander (chopped)

Heat a wok with the oil until smoking. Add together the curry leaves, cumin seeds, mustard seeds, cinnamon, cardamom, cloves, peppercorns and fresh chillies and let them sizzle until the mustard starts to pop. Add the ground cumin, coriander, chilli powder, turmeric, garam masala and salt. Stir for about 30 seconds, then pour in about 1/2 cup of the coconut milk. Let it come to a sizzle and then simmer for 30-40 seconds until you see the oil start to separate. Pour in the remaining coconut milk and about 200ml water and bring to a simmer. Cook for 3-4 minutes then tip in the zucchini – let this cook for 2-3 minutes before sliding in the fish pieces. Shake the pan to submerge then cook for 4-5 minutes until the fish is cooked through.

Gently stir in the tamarind paste and fresh coriander, remove from the heat and serve hot.

I always serve this with either fragrant kitchari rice or plain, fluffy basmati.

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