Fish in coriander sauce (Meen kakkathilakiyathu)

Kerala's large coastline, which is a breeding ground for numerous fish populations, allows for unlimited variations in how fish is cooked. Fish, shellfish, and prawns are cooked in various ways, including steamed, fried, curried, and dried.

This curry was simple to make and excellent. The fish is in a rich sauce spiced gently with coriander seeds and spiced with spice. Staying true to the core of the cuisine, the recipe is complex and delicious. This curry should be made to be the centrepiece of any meal, it will always dominate the table. I gave it a contemporary serving style by laying the fish fillet on top of the curry and topping it with the fried onions. It made for a beautiful display while preserving the dish's original taste.

This cookbook is the authority on cuisine from the Mapilla community in Kerala. It is for those of us who love specialised regional cuisines made in an authentic style. The dishes are authentic, and the recipes are quite simple but pop with flavour and the people's style. Ummi Abdulla is regarded by most as the doyen of this cuisine, and this book highlights her skill and knowledge of this food.

For more recipes from this cookbook, click here.

Ingredients:

1 large fish fillet, about 1/2 lb, of seer, tilapia or red snapper

1 teaspoon chilli powder

1/2 teaspoon turmeric

Salt, to taste

1 + 2 teaspoons oil

2 tablespoons oil

1 onion, thinly sliced

1 tablespoon oil

1 onion, thinly sliced

2-3 green chillies, thinly sliced

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon chilli powder

1/2 teaspoon turmeric

2 tablespoons ground coriander seeds

2-3 tomatoes, finely minced

1 cup water

1/2 teaspoon garam masala

Salt, to taste

Cilantro, minced, to garnish

Wash the fillet and remove any bones if present. Make a paste with the chilli, turmeric, salt, and 1 teaspoon of oil. Rub all over the fish and allow it to marinate in the fridge for at least 30 minutes.

Heat the oil in a wide pot and fry the onions until golden. Remove and drain on paper towels, allowing them to crisp up. Set aside.

Add the remaining oil to the same pot and fry the onions and green chillies on low heat until the onions are soft and translucent. Add the ginger and garlic and sauté for an additional minute until the ginger is aromatic and no longer smells raw. Add the chilli powder, turmeric, and coriander powder and give a quick stir.

Add the tomatoes, water, and salt and bring to a boil. Simmer gently for 15 minutes until the tomatoes are broken down and the sauce is thick.

Add the remaining two teaspoons of oil to a wide frying pan and fry the fish for about 4 minutes a side on medium heat. Flip and fry the other side, getting the fish to have a lovely browned colour.

The traditional recipe:

Cut the fillets and add them to the curry with the fried onions. Simmer gently for 2-3 minutes, stirring gently to prevent the fish from breaking up. Cook until you see the oil separate from the curry. Sprinkle the garam masala on top and mix in.

Serve hot with Malabar parathas or rice.

The contemporary recipe:

Cool the curry and blitz in a small blender until very smooth. Add it back to the same pot, bring to a simmer, and cook until the oil rises to the surface. Sprinkle the garam masala on top. Mix well.

Layer the curry on a shallow platter. Add the fish on top of the curry, sprinkle with the fried onions, and garnish with cilantro. Serve with Malabar parathas or rice.