Kerala Meen Curry

Kerala Meen Curry

Kerala Meen Curry

Kerala fish curry with kudampuli — the defining fish curry of Travancore: fresh fish (typically sardine, mackerel, or pearl spot) simmered in a thin, fiery-red gravy made from dried kudampuli (Gamboge/Malabar tamarind, the dark brown, dried rind of Garcinia cambogia), crushed shallots, garlic, ginger, coconut oil, and a generous quantity of Kerala red chilli powder, cooked in an earthen pot without any added water. The kudampuli dissolves slowly into the oil and gives the curry its characteristic deep-sour, almost fermented tartness that is completely different from tamarind or kokum; the flavour intensifies over two to three days as the curry matures. Made in every Travancore home daily; left overnight in the earthen pot (manchatti) for the next day when it tastes best. The earthen pot is not optional — it imparts its own mineral flavour to the curry.

Cuisines

Travancore Kerala Kerala Christian Malabar

Best for

Lunch Dinner

Recipe

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

Ingredients

250 grams firm white fish (such as kingfish or seer fish)
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 cup sliced shallots
2 tablespoons ginger-garlic paste
2 cups coconut milk
1 cup water
2 tablespoons red chili powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon fenugreek seeds
1 tablespoon tamarind pulp
— salt to taste
2 sprigs curry leaves
2 green chilies, slit

Instructions

  1. 1 Clean and cut the fish into medium-sized pieces.
  2. 2 Heat coconut oil in a clay pot or deep pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add fenugreek seeds and curry leaves, sauté for a few seconds.
  5. 5 Add sliced shallots and sauté until golden brown.
  6. 6 Mix in ginger-garlic paste and sauté until the raw smell disappears.
  7. 7 Add red chili powder, coriander powder, and turmeric powder. Stir well.
  8. 8 Pour in coconut milk and water, bring to a gentle boil.
  9. 9 Add tamarind pulp and salt to taste, mix well.
  10. 10 Gently add the fish pieces and green chilies to the curry.
  11. 11 Cover and cook on low heat for about 15-20 minutes until the fish is cooked and flavors meld.
  12. 12 Adjust seasoning if necessary and remove from heat.

Tips

For an authentic taste, use a clay pot to cook the curry. Adjust the spice level by varying the amount of red chili powder.