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.