350g fish, cut in large (5cm) chunks
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tbls Kashmiri chilli powder
3 green chillies
4 cloves garlic
6 Asian shallots
2 stalks curry leaves
1/2 tsp turmeric powder
1 tsp sugar
3 dried kokum petals, soaked in 1/2 cup water
Puree together green chillies, ginger, garlic and shallots.
Heat 2 tbls coconut oil and sizzle mustard and fenugreek seeds.
Add curry leaves, stir, then add green chilli puree and saute
10 minutes. Add turmeric, salt, sugar and strained kokum with
soaking liquid. Bring to simmer and add fish – cook 10 minutes
until fish is cooked and gravy has thickened.
Inspired by Gunpowder Restaurant Hauz Khaz – Delhi