Moru (moh-ruh) curry, rice, and red fish curry is one of my favorite South Indian food combinations. To me, it’s the Indian equivalent to gravy for your mashed potatoes…it’s just one of those “musts.” Anyway, for such a simple dish, it packs a lot of flavor with its punches of cumin and fenugreek. Give it a try!
WHAT YOU’LL NEED
Blender, Saute Pan, Mortar & Pestle
- 32oz Indian yogurt (or plain full-fat yogurt)
- 2 tbsp coconut oil (for frying)
- ½ tsp fenugreek seeds
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- 3 dry red chilies
- 10-12 curry leaves
- 1 inch piece of ginger, crushed
- 10 cloves garlic, crushed
- 2 green chilies, slit into halves
- 5 shallots, thinly sliced
- 1 tsp turmeric powder
- salt to taste
- pinch of red chili powder
HOW TO MAKE IT
- First things first, take ½ the amount of ginger and garlic and crush it in a mortar & pestle. Set this aside. Put all the yogurt along with ½ the amount of turmeric and blend it until mixed evenly. Throw in the crushed ginger and garlic and pulse 2-3 times. Set this aside.
- Heat the coconut oil in a saute pan and when the oil gets hot, add the fenugreek, cumin, mustard seeds, and dry red chilies. After a few seconds (and mustard seed pops), add the remaining ginger and garlic along with the curry leaves and green chilies. Let this fry until the ginger and garlic turn a little brown (but not too brown!)
- Add the shallots and fry until a light golden brown. Again, don’t fry these for too long (it can make the curry color dull and taste a little bitter). Once lightly brown, add the turmeric powder and reduce the heat to low.
- Slowly pour the yogurt mix from the blender into the pan. You don’t want the curry to curd so be sure to stir this frequently. The key to knowing the curry is done is seeing a little steam rise from the yogurt; keep an eye out for this. Once you see the steam, turn off the heat.
- Add a pinch of turmeric for color, salt to taste, and a dash of red chili powder. If your moru curry looks thick, add a little water. Enjoy!