Steamed Basmati Rice, Meen Kozhambu and Keerai Poriyal

Ingredients

• 500 g King Fish Steaks (Or any firm white fish like seer fish or pomfret)
• 1 tsp Turmeric Powder (Divided: 1/2 tsp for marinade, 1/2 tsp for gravy)
• 1 tsp Red Chili Powder (For marinade, adjust to taste)
• 1.5 tsp Salt (Divided: 1/2 tsp for marinade, 1 tsp for gravy, or to taste)
• 30 g Tamarind (About a small lemon-sized ball)
• 1 cup Hot Water (For soaking tamarind)
• 10 pcs Shallots (Peeled, for grinding)
• 6 pcs Garlic Cloves (Peeled, for grinding)
• 0.5 cup Grated Coconut (Fresh or frozen (thawed))
• 1 tsp Cumin Seeds (For grinding)
• 1 tsp Fennel Seeds (For grinding)
• 3 tbsp Gingelly Oil (Indian sesame oil, for authentic flavor)
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 pcs Onion (Medium-sized, finely chopped)
• 2 pcs Tomato (Medium-sized, finely chopped)
• 2 tbsp Sambar Powder (Use a good quality, flavorful brand)
• 1 tbsp Coriander Powder
• 2 cup Water (For the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Fish and Tamarind Extract (15 minutes)

   • Clean the fish steaks thoroughly. In a bowl, gently coat them with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt. Set aside to marinate while you prepare other ingredients.
   • Soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp well to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
2. 2

   Grind the Masala Paste (5 minutes)

   • In a blender or mixie jar, combine the shallots, garlic cloves, grated coconut, cumin seeds, and fennel seeds.
   • Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
3. 3

   Sauté the Curry Base (8-10 minutes)

   • Heat gingelly oil in a wide, heavy-bottomed pan or an earthen pot (manchatti) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely. Immediately add the fenugreek seeds and curry leaves, and sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 3-4 minutes.

Ingredients

• 500 g Amaranth Leaves (Also known as keerai, about 1 large bunch)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 1 pcs Onion (Medium-sized, finely chopped)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Water (Optional, only if needed to prevent sticking)

Instructions

1. 1

   Prep the Greens: Thoroughly wash the amaranth leaves (keerai) in a large bowl of water to remove all dirt and grit. Drain them completely, using a salad spinner if you have one, and chop them finely. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 15-20 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Greens: Add the chopped keerai to the pan along with turmeric powder and salt. Mix everything well. The leaves will begin to wilt almost immediately. Cover the pan and cook on a low to medium flame for 5-7 minutes. The greens will release their own water, so you likely won't need to add any. Stir occasionally until the leaves are tender but still retain their vibrant green color.

5. 5

   Finish and Serve: Once the keerai is cooked, turn off the heat. Add the fresh grated coconut and give it a final, gentle mix to combine. Let it sit for a minute. Serve the Keerai Poriyal hot as a side dish with steamed rice and sambar, rasam, or dal.