Gary’s Meen Mulagu Charu is quick and easy to cook and it’s perfect for the whole family!
Place the coconut oil in a large wok over high heat. Add fenugreek seeds and warm until they pop. Add shallots, ginger, garlic, green chilli and curry leaves. Sauté well until soft, sweet and beginning to colour. Season with a little salt.
Reduce the heat to low add the turmeric and chilli powder, stir well and cook out for 1-2 minutes. Add the water, hydrated kokum and a little of the soaking water. Add the salt and bring to the boil. Simmer for 5-6 minutes. Check flavour, heat and seasoning and adjust if necessary.
Place crab and coral trout into the curry and simmer for 5 minutes or until seafood is just cooked.
For Tempered Spices, heat coconut oil in a small frypan over medium heat. Add shallots, mustard seeds and fenugreek and cook for 3 minutes. Add the curry leaves and green chilli and stir through.
Pour Tempered Spices over the curry and serve with appam.