Ghee Rice, Indian Fish Fry and Moru Curry

Ingredients

• 600 g Kingfish (About 4 large steaks, cleaned and patted dry)
• 2 tbsp Ginger-Garlic Paste
• 1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Black Pepper (Freshly ground is best)
• 0.25 tsp Fennel Powder (Optional, for authentic South Indian flavor)
• 2 tbsp Rice Flour (Key for a crispy coating)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 4 tbsp Coconut Oil (For shallow frying)
• 10 pcs Curry Leaves (Optional, for aroma)

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This step is crucial for a crispy result.
   • Using a sharp knife, make 2-3 shallow, diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply.
2. 2

   Create the Marinade Paste

   • In a medium bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper, fennel powder, rice flour, lemon juice, and salt.
   • Mix all the ingredients well. Add water, 1 teaspoon at a time, until you form a thick, smooth paste that is not runny. It should have the consistency of toothpaste.
3. 3

   Marinate the Fish

   • Generously apply the marinade paste over each fish steak, ensuring it gets into the slits you made.
   • Cover the bowl and let the fish marinate in the refrigerator for a minimum of 30 minutes. For best results and deeper flavor, marinate for up to 2 hours.
4. 4

   Shallow Fry the Fish

Ingredients

• 1.5 cup Curd (Slightly sour, full-fat)
• 0.75 cup Grated Coconut (Fresh or frozen)
• 3 pcs Green Chilli (Slit lengthwise, adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (For thinning the yogurt)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Fenugreek Seeds
• 10 pcs Curry Leaves (Fresh)
• 3 pcs Shallots (Thinly sliced)

Instructions

1. 1

   Prepare the coconut paste. In a small blender, combine the grated coconut, green chilies, chopped ginger, and cumin seeds. Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.

2. 2

   Prepare the yogurt base. In a mixing bowl, add the curd, turmeric powder, and salt. Whisk thoroughly until it is completely smooth and free of lumps. Stir in 1 cup of water to achieve a thin, buttermilk-like consistency.

3. 3

   Cook the coconut paste. Transfer the ground coconut paste to a medium saucepan or a traditional 'manchatti' (earthen pot). Cook on low-medium heat for 2-3 minutes, stirring constantly, until the raw aroma of the coconut and spices disappears.

4. 4

   Combine and heat the curry. Reduce the heat to the absolute lowest setting. Pour the whisked yogurt mixture into the saucepan with the cooked paste. Stir continuously and gently heat for 3-4 minutes. The curry should become warm and start to steam, but it must NOT boil. Boiling will cause the yogurt to curdle. Once warm, remove from heat.

5. 5

   Prepare the tempering (tadka). In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the fenugreek seeds and broken dried red chilies, and sauté for 20-30 seconds until fragrant. Add the sliced shallots and cook until they turn a light golden brown. Finally, add the curry leaves and let them crisp up for a few seconds.

6. 6

   Finish and serve. Immediately pour the hot tempering over the prepared moru curry. Mix gently. Let it rest for 5 minutes for the flavors to meld. Serve warm with steamed rice.