FISH CURRY with COCOA-NUT

Ingredients

• 1 whole coconut kernel kernel of a ripe cocoa-nut (Grated or broken into chunks so it can be blended into a paste)
• 2 cups hot water (Used to extract the coconut milk from the paste; adjust quantity as needed to get a thick milk)
• 500 grams pieces of fish (Use a firm-fleshed fish such as cod, snapper, or pomfret; cut into portions roughly 5 cm wide)
• 3 tablespoons oil (A neutral cooking oil for frying the fish)
• 2 medium onions onions (Cut into pieces (roughly sliced or roughly chopped))
• 4 cloves garlic (Cut into pieces; roughly chopped or sliced)
• 4 whole dried red chillies red chillies (Use whole dried red chillies; adjust quantity to your preferred heat level)
• 2 tablespoons ghee (Clarified butter used for frying the aromatics)
• 2 tablespoons pasted almonds (Blend whole almonds with a little water to form a smooth paste)
• 2 tablespoons vinegar (White or malt vinegar; adds a gentle tang to balance the coconut milk)
• 1 tablespoon pasted ginger (Blend fresh ginger with a tiny splash of water to form a smooth paste)
• 1 teaspoon pepper (Freshly ground black pepper preferred)
• 1 teaspoon salt (Adjust to taste)

Instructions

1. 1Grate or roughly chop the kernel of the ripe coconut and place it in a blender or food processor. Blend until you have a coarse paste. Transfer the paste to a bowl, pour over 2 cups of hot water, and stir well. Place a fine-mesh sieve or a piece of clean muslin cloth over a large bowl and pour the coconut mixture through it. Press or squeeze the paste firmly to extract as much liquid (the coconut milk) as possible. Discard the dry pulp and set the coconut milk aside.
2. 2Heat the oil in a large, wide pan or skillet over medium-high heat. When the oil is hot and shimmering, carefully add the pieces of fish in a single layer — do not crowd the pan; work in batches if necessary. Fry the fish for about 3 minutes on each side until golden brown on the outside. The fish does not need to be fully cooked through at this stage. Remove the fried fish from the pan with a slotted spoon and set aside on a plate.
3. 3In the same pan (or a separate large saucepan), melt the ghee over medium heat. Add the pieces of onion, the pieces of garlic, and the whole red chillies. Fry, stirring occasionally, for about 5 minutes until the onions are softened and beginning to turn golden at the edges. Pour in the coconut milk you prepared in Step 1. Add the fried fish pieces back into the pan. Stir in the pasted almonds. Gently stir everything together so the fish is coated in the sauce.
4. 4Add the vinegar, pasted ginger, pepper, and salt to the pan. Stir gently to combine, being careful not to break up the fish pieces. Taste the sauce and adjust the seasoning if needed.
5. 5Bring the curry to a gentle simmer over medium heat. Allow it to cook uncovered, stirring occasionally, for around 10 to 15 minutes until the sauce has reduced and thickened to a consistency similar to a light gravy. The fish should be fully cooked through (it will flake easily when pressed gently with a spoon). Once the sauce is thick, remove the pan from the heat and serve immediately.