KERALA FISH CURRY
An essay by novelist and poet Jeet Thayil
Black fish puli, or Malabar tamarind Red chilli powder; use the less hot chilli powder, not paprika, from the Indian store: the powder in your kitchen is too hot
6 or 8 curry leaves 2 green chillies , slit lengthwise
1 tsp mustard seeds
1 tsp fenugreek
1 small onion, chopped into tiny pieces Ginger, as above
3 cloves garlic, as above
1 small cup water
1. Put the fish puli in hot water and set aside.
2. Cut the salmon into medium-sized pieces, wash well, and place into salted water. 3. Fry the mustard seeds and fenugreek in oil, then add all the cut ingredients and sauté for a short while. Add the puli, water and salt (not too much water). 4. After 5mins, add the fish and cook on a low flame for 10mins. Don’t stir, just tilt the pot and swirl.