Kerala Fish Curry
Firm white fish simmered in a tangy, coconut milk gravy soured with kokum and warmed with black pepper. A coastal South Indian curry traditionally cooked in a clay pot.
Ingredients
- 1.5 pounds firm white fish fillets (such as king fish or halibut), cut into 2-inch pieces
- 4 dried kokum pieces, soaked in 1/4 cup warm water
Instructions
- Rinse the fish pieces and pat them dry with paper towels, then set aside.
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