Serves4
- Active time:45 min
- Start to finish:50 min
November 2009
-
5 pieces
kokum (fish tamarind)
-
1 1/2
cups
water plus 1/4 cup water
-
1 3/4
lbs
whole butterfish (6 or 7), or 4 (5- to 6-oz) fish fillets or steaks
-
1 1/2
tablespoons
ground Indian red chile powder
-
1 1/2
tablespoons
Kashmiri ground chile powder (or substitute paprika for a milder chile)
-
1 1/2
tablespoon
ground coriander
-
3/4
teaspoon
ground tumeric
-
3
tablespoons
coconut oil
-
1/4
teaspoon
fenugreek seeds
-
3/4
cup
sliced shallots
-
1 1/2
tablespoons
minced garlic (4 medium cloves)
-
3
tablespoons
chopped peeled ginger (a 3- by 1-inch piece)
-
3
small (1- to 2-inch) Indian or Thai green chiles, cut crosswise into 1/2-inch pieces
-
2
fresh kari sprigs (16 kari leaves each)
-
1/2
teaspoon
salt
-
Put kokum and 1 1/2 cups water in a small bowl and soak 30 minutes.
-
Cut off side fins and top and bottom fins from butterfish with kitchen shears.
-
Stir together red chile powders, coriander, and tumeric with remaining 1/4 cup water in a bowl to form a soft masala paste.
-
Heat coconut oil in pot or braising pan over medium heat until it shimmers, 1 to 2 minutes, then add fenugreek and cook, stirring, until fenugreek is brown, about 1 minute. Add shallots, garlic, ginger, and chiles and cook, stirring, until garlic is golden, 3 to 5 minutes.
-
Add masala paste and cook, stirring, until oil starts to separate, about 3 minutes.
-
Stir in kokum, including soaking water, kari sprigs, and salt and bring to a boil.
-
Immerse fish in sauce, and simmer, shaking pan to baste tops of fish with sauce, 3 minutes for butterfish, 5 to 7 minutes for fillets or steaks. Remove pan from heat and cover to gently finish cooking fish and infuse flavors.
Cooks' Note: Masala paste can be made and ingredients prepped 1 hour ahead.
