Am forever curious to try out new flavors (that is, new flavors to me; obviously ‘new’ is subjective). This South Indian fish curry piqued my interest. Who doesn’t welcome a comforting, spicy fish/seafood stew on a brisk, fall day.

Kerala is a state along the Malabar Coast in southwestern India from which this dish originates. This particular fish curry possesses nice aromatics and a bit of heat, but what really sets it apart is the addition of kokum.

What is kokum you ask?

Kokum is a small, red fruit that deepens to a dark purple color upon ripening. It has a sour taste with a sweet aroma. Kokum is often halved and dried, such that the dried seeds are visible like in citrus fruit. Kokum has a souring quality similar to tamarind.

Sweet (yes), salty (yes) and even spicy abound in the typical American diet. However, sour is a flavor that you don’t find as often, though one that brings a dish together, adding that much needed pop of brightness.

I’ve seen versions of this fish curry that included coconut milk — and others that omitted it. I went without, though next time will incorporate some coconut milk as a basis for comparison.

I used a firm white fish (halibut), but suspect this dish would work equally well with salmon or cod, or a combination of seafood.

This is dried kokum…a new ingredient for me. I found it at Patel Brothers grocery store.

Finished with some crispy curry leaves on top…

Indian [Kerala-Style] Fish Curry

Dried kokum – 2 to 3 pieces (soaked in ½ cup hot water until soft); drain
1 pound 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.