Dried kokum – 2 to 3 pieces (soaked in ½ cup hot water until soft); drain 1 Kg of firm white fish (salmon would work as well), cut into medium-sized pieces 3 tablespoons coconut oil, divided 1 teaspoon black mustard seeds 7 to 8 small red shallots, sliced lengthwise 1 teaspoon red chile powder, such as degghi merch 2 to 2 1/2 teaspoons Kasmiri chile powder 1/2 teaspoon turmeric powder 3 teaspoons coriander powder 1/4 teaspoon fenugreek powder 1 tablespoon grated fresh ginger 1 tablespoon grated garlic. 1 to 2 long green chiles (optional) Couple sprigs curry leaves, stems removed 1 ½ cups water Salt and black pepper Heat 2 tablespoons coconut oil in a pan. When hot and the mustard seeds and cook another minute as they sputter in the pan. Add curry leaves and shallots. When the shallots become soft, add the ginger/garlic paste and cook, stirring, 4 to 5 minutes. Add the spices — red chile, kashmiri chile, turmeric and coriander powder — to the pan and stir for another 4 to 5 minutes. Add the water and kokum to the pan and mix well. Once it starts boiling, add the fish pieces and swirl the pan. Reduce heat to low, cover and cook 15 to 20 minutes, until the sauce is thick and the fish is cooked through. Turn off the heat. Pour 1 tablespoon of oil over the cooked dish. Cover and let sit for 10 minutes. Serve with rice.
Ingredients ½ cup cold milk