Post by @natcooking6

I’m learning to make a dish from every country in the world! This episode: India 🇮🇳 featuring Dr Nithya Franklyn of MasterChef India. Recipe ⬇️ Malabar Fish Curry Ingredients - 500 g fish - 1 tsp mustard seeds - ½ tsp fenugreek seeds - Curry leaves - 1 tbsp ginger, chopped - 1½ tbsp garlic, chopped - 1 green chilli - 1 onion, chopped - 1 tsp salt - ½ tsp turmeric powder - 1 tsp chilli powder - 1 tsp coriander powder - 1 tomato, chopped - 1 tbsp tamarind paste or 1 piece kodampuli - 3 pieces raw mango - 150 ml coconut milk Method - Heat a generous drizzle of coconut oil in a large pan over medium heat. Add the mustard seeds and allow them to splutter. Stir in the fenugreek seeds and let them become fragrant, then add the curry leaves. - Add the chopped ginger, garlic, and green chilli. Sauté for 1–2 minutes until fragrant. - Add the chopped onion and cook until softened and lightly golden. - Stir in the turmeric, chilli powder, coriander powder, and salt. Add a splash of water to prevent the spices from burning, then cook for 1–2 minutes until the masala is fragrant. - Add the chopped tomato and cook for a few minutes until softened and beginning to break down. - Stir in the tamarind paste and cook for another 2–3 minutes. Add enough water to create a light curry sauce. - Gently add the fish pieces and the raw mango. Simmer for about 2 minutes, taking care not to stir too vigorously so the fish stays intact. - Pour in the coconut milk and gently simmer for 4–5 minutes, or until the fish is just cooked through. Avoid boiling the curry after adding the coconut milk. - Finish with a handful of fresh curry leaves. Remove from the heat and allow the curry to rest for 5–10 minutes before serving. #curry #fishcurry @drnithyafranklyn