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.
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Recipe
Ingredients
|
250 grams | Fish , firm white fillets |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
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1 cup | Shallot , sliced |
|
2 tablespoons | Ginger-garlic paste |
|
2 cups | Coconut Milk , thick |
|
1 cup | Water |
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2 tablespoons | Red chili powder |
|
1 tablespoon | Coriander powder |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Fenugreek Seed |
|
1 tablespoon | Tamarind , pulp |
|
— | Salt , to taste |
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2 sprigs | Curry Leaf |
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2 green | Chili , slit |
Instructions
- 1 Clean and cut the fish into medium-sized pieces.
- 2 Heat coconut oil in a clay pot or deep pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add fenugreek seeds and curry leaves, sauté for a few seconds.
- 5 Add sliced shallots and sauté until golden brown.
- 6 Mix in ginger-garlic paste and sauté until the raw smell disappears.
- 7 Add red chili powder, coriander powder, and turmeric powder. Stir well.
- 8 Pour in coconut milk and water, bring to a gentle boil.
- 9 Add tamarind pulp and salt to taste, mix well.
- 10 Gently add the fish pieces and green chilies to the curry.
- 11 Cover and cook on low heat for about 15-20 minutes until the fish is cooked and flavors meld.
- 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.