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

Recipe

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

Ingredients

300 grams firm white fish (like seer or kingfish), cut into pieces
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 cup sliced shallots
3 cloves garlic, sliced
1 tablespoon ginger, julienned
2 green chilies, slit
1 cup coconut milk
1 cup water
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 tablespoons tamarind pulp
1 teaspoon fenugreek seeds
2 sprigs curry leaves
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.