Matta Rice, Kerala Meen Vevichathu and Cabbage Thoran

Ingredients

• 500 g Kingfish (Cut into 1.5-inch steaks, also known as Surmai)
• 4 pieces Kudampuli (Also known as Malabar Tamarind or Cocum)
• 3 tbsp Coconut Oil (Plus 1 tsp for drizzling at the end)
• 1 cup Shallots (Thinly sliced, about 100g)
• 1.5 inch Ginger (Finely chopped)
• 6 cloves Garlic (Finely chopped)
• 2 pieces Green Chili (Slit lengthwise)
• 2 tbsp Kashmiri Red Chili Powder (For color and mild heat)
• 1 tsp Red Chili Powder (For heat, adjust to preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Fenugreek Powder (From roasted fenugreek seeds)
• 0.5 tsp Mustard Seeds
• 15 leaves Curry Leaves (From about 2 sprigs)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Water (Warm)

Instructions

1. 1

   Prepare Kudampuli and Fish

   • Rinse the kudampuli pieces thoroughly. Soak them in 1/2 cup of warm water for at least 20 minutes to soften and release their sour flavor.
   • Clean the fish steaks, rinse well, and pat them completely dry with a paper towel. Set aside.
2. 2

   Sauté Aromatics

   • Place a traditional earthen pot (manchatti) or a heavy-bottomed pan over medium heat. Add 3 tablespoons of coconut oil.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
   • Add the sliced shallots, chopped ginger, garlic, slit green chilies, and half of the curry leaves (about 7-8 leaves).
   • Sauté for 6-8 minutes, stirring occasionally, until the shallots become soft, translucent, and start to turn a light golden brown.
3. 3

   Bloom the Spices

   • Reduce the heat to the lowest setting to prevent the spices from burning.
   • Add the Kashmiri chili powder, red chili powder, and turmeric powder to the pan.

Ingredients

• 500 g Cabbage (finely shredded)
• 0.75 cup Fresh Grated Coconut
• 4 pcs Shallots (peeled)
• 3 pcs Green Chilies (adjust to taste)
• 0.5 inch Ginger
• 3 cloves Garlic
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves
• 1 tsp Salt (or to taste)
• 2 tbsp Water (for steaming)

Instructions

1. 1

   Prepare the coconut mixture. In a small grinder, combine the grated coconut, shallots, green chilies, ginger, garlic, cumin seeds, and turmeric powder. Pulse 2-3 times to get a coarse, crumbly mixture. Avoid over-grinding it into a fine paste. Set aside.

2. 2

   Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.

3. 3

   Cook the cabbage. Add the finely shredded cabbage and salt to the pan. Mix everything well to ensure the cabbage is evenly coated with the tempering spices.

4. 4

   Steam the cabbage. Sprinkle 2 tablespoons of water over the cabbage, cover the pan with a lid, and reduce the heat to low-medium. Cook for 5-7 minutes, or until the cabbage is tender but still retains a slight crunch.

5. 5

   Add the coconut mixture. Uncover the pan, add the ground coconut mixture, and stir gently to combine everything well.

6. 6

   Finish the dish. Continue to cook uncovered for another 3-4 minutes, stirring occasionally. This step helps evaporate any excess moisture and cooks the raw coconut mixture. Turn off the heat once the thoran is dry.

7. 7