Kottayam Fish Curry

Kottayam Fish Curry

Kottayam Fish Curry

Travancore red fish curry with double kudampuli — the Kottayam-style fish curry is distinct even within Kerala for its extreme sourness: two or three thick pieces of kudampuli (rather than the usual one) dissolved directly into the coconut oil before any other ingredient is added, then shallots, ginger, green chilli, and generous red chilli powder added and the fish (sardines, mackerel, or mullet) added in the same oil with barely enough water to cover, simmered uncovered until the fish cooks and the thin gravy reduces and concentrates. No coconut milk, no tomato, no coriander powder. The entire dish is built on three elements — fish, kudampuli, chilli — producing a thin, intensely sour-hot curry that tastes most concentrated eaten one or two days after cooking. Considered the most original and unchanged fish curry in the entire Kerala tradition.

Cuisines

Travancore Kerala Kerala Christian

Best for

Lunch Dinner

Build a full meal around Kottayam Fish Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Fish 300 grams Fish , cut into pieces
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Shallot 1 cup Shallot , sliced
Garlic 3 cloves Garlic , sliced
Ginger 1 tablespoon Ginger , julienned
Green Chili 2 Green Chili , slit
Coconut Milk 1 cup Coconut Milk , thick
water 1 cup Water
red chili powder 1 tablespoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
Tamarind 2 tablespoons Tamarind , pulp
Fenugreek Seed 1 teaspoon Fenugreek Seed
Curry Leaf 2 sprigs Curry Leaf
salt 1 teaspoon Salt , or to taste

Instructions

  1. 1 Heat coconut oil in a clay pot or deep pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add fenugreek seeds and curry leaves, sauté for a few seconds.
  4. 4 Add sliced shallots, garlic, ginger, and green chilies. Sauté until the shallots turn golden brown.
  5. 5 Mix in the red chili powder and turmeric powder, sauté for a minute until the raw smell disappears.
  6. 6 Add tamarind pulp and stir well.
  7. 7 Pour in the coconut milk and water, and bring to a gentle boil.
  8. 8 Add the fish pieces and salt, gently stir to coat the fish with the sauce.
  9. 9 Cover and simmer for about 15-20 minutes until the fish is cooked and the flavors meld together.
  10. 10 Taste and adjust salt if needed. Serve hot with steamed rice.

Tips

For an authentic taste, use a clay pot to cook the curry. Adjust the amount of chili powder to suit your spice preference.