Fish Curry with Emmer (Kerala-Style Fish Curry with Ancient Grain)

Rinse the emmer under cold water until the water runs clear. If your emmer is not pre-soaked, place it in a bowl with 300 ml (1.25 cups) of the water and let it soak for 20 minutes. This helps the grains cook evenly and shortens the simmering time.

In a heavy-bottomed pot, heat the coconut oil over medium heat. Add the curry leaves and let them sizzle for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until soft and translucent. Stir in the ginger-garlic paste and slit green chiles, cooking for 1 minute until the raw smell disappears. Add the turmeric, coriander, cumin, and Kashmiri chile powder (if using) and stir constantly for 30 seconds to bloom the spices.

Pour in the remaining 300 ml (1.25 cups) water and the tamarind paste. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes to let the flavors meld.

Drain the soaked emmer and add it to the pot along with the salt. Stir, cover, and simmer over low heat for 20-25 minutes, or until the emmer is tender but still chewy. Check occasionally and add a splash of water if the mixture looks dry.

Gently nestle the fish pieces into the simmering emmer. Pour in the coconut milk and stir gently to combine without breaking up the fish. Simmer uncovered for 6-8 minutes, until the fish is opaque and flakes easily with a fork. Taste and adjust salt.

Remove the pot from heat and let the curry rest for 5 minutes to allow the flavors to settle. Garnish with fresh cilantro if desired. Serve hot.