Fish with Kokum

Name: Fish with Kokum
Yield: Serves 6
Cuisine: India
Ingredients: 3 × 5 cm (2 inch) pieces kokum or 2 tablespoons tamarind purée; 4 ripe tomatoes; 3 × 5 cm (2 inch) pieces kokum or 2 tablespoons tamarind purée; 1 garlic clove, crushed; 2 onions, sliced; 1 teaspoon ground turmeric; 1 tablespoon ground coriander; 2 tablespoons oil; 1 teaspoon black mustard seeds; 3 cm (1¼ inch) piece of ginger, grated; 4 green chillies, slit in half; 1 stalk of curry leaves; 250 ml (1 cup) coconut milk; 800 g (1 lb 12 oz) skinless pomfret, sole or leatherjacket fillets, cut into large chunks; 800 g (1 lb 12 oz) skinless pomfret, sole or leatherjacket fillets, cut into large chunks; 800 g (1 lb 12 oz) skinless pomfret, sole or leatherjacket fillets, cut into large chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Ingredients

3 × 5 cm (2 inch) pieces kokum or 2 tablespoons tamarind purée</

Asia
India
Stew
Fish course
Pescatarian
Gluten-free
Spicy

Method

Rinse the kokum, remove any stones and put the kokum in a bowl with cold water for a few minutes to soften. Meanwhile, score a cross in the top of each tomato. Plunge them into boiling water for 20 seconds, then drain and peel away from the cross. Roughly chop the tomatoes, discarding the cores and seeds and reserving any juices.

Remove the kokum from the water and slice it into pieces.