Karuvattu Kari (Salted Fish Curry)

Ingredients

• Salted fish
• Hot water (for soaking)
• Fresh tomatoes, sliced
• Boiled eggs
• Coconut oil (or vegetable oil)
• 1 teaspoon mustard seeds
• Fennel seeds
• Onion, finely chopped
• Ginger paste
• Garlic paste
• 1 tablespoon blended ikan bilis (anchovies)
• 3 tablespoons fish masala
• 2 tablespoons cumin powder
• 1 tablespoon coriander powder
• 1/2 tablespoon salt
• 3 teaspoons chili powder
• Green chili
• 800 ml water
• 1 teaspoon toasted fenugreek powder
• Dried mango slices
• Radish, sliced
• Aubergine (eggplant), sliced
• Moringa drumstick
• 1 teaspoon sugar
• 1 teaspoon tamarind paste
• Coconut milk

Method

1. Soak the salted fish pieces in hot water for at least one hour to soften and remove excess salt.
2. Prep the vegetables by slicing the tomatoes, eggplant, radish, dried mango, and moringa drumstick.
3. Heat oil (coconut oil used here) in a large pan over medium heat.
4. Add one teaspoon of mustard seeds and a pinch of fennel seeds, letting them splutter.
5. Stir in the chopped onion, ginger paste, garlic paste, and one tablespoon of blended ikan bilis.
6. In a small bowl, combine the fish masala, cumin powder, coriander powder, salt, and chili powder to form a dry spice mix.
7. Add the green chili and soaked salted fish into the hot oil, followed immediately by the fresh sliced tomatoes.
8. Lower the heat and add the dry spice mixture, tossing gently to avoid burning.
9. Pour in 800 ml of water, then stir in one teaspoon of toasted fenugreek powder.
10. Add the prepared dried mango, radish, aubergine, and moringa drumsticks. Pour in a little extra water if needed and stir to combine.
11. Mix in one teaspoon of sugar and one teaspoon of tamarind paste. Cover and let the curry boil for 15 minutes.
12. Taste the curry to adjust seasoning, then add the boiled eggs.
13. Pour in the coconut milk, stir gently to combine, and let it simmer for a few minutes before serving.