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.