Kerala style fish curry recipe is very simple, but it has irresistible taste of one of the must ingredients in this curry – kudampuli or kudam puli. The name derives from the shape it seems and the meaning is pot tamarind. Yes, today we are presenting you a tasty recipe that will turn any fish into a yummy one.
Spicy fish curry (Kerala Meen Curry) is common in Kerala – southern state of India. This is one of the many fish recipes of Kerala – such as Kottayam style fish curry, Allappey fish curry, Malabar fish curry etc.
The main ingredients in this fish curry is Garcinia cambogia, which is known as ‘Kudampuli‘ in Kerala. The other name of this ingredient are Fish Tamarind, Kerala Tamarind or Malabar Tamarind.
The substitute of Kudampuli in Kerala style fish curry is normally row mango. So if you do not have access to kudam puli (Garcinia cambogia), you can add row mango into this curry.
In this recipe, I haven’t used mustard seeds or fenugreek seeds. You can add fenugreek seeds immediately after heating the oil (only, if you like the fenugreek taste).
Marinating helps you to remove the bad ‘fish smell’ from the curry and fry. Also the fish will absorb the taste of ingredients added to it.
Traditional Kerala Style Fish Curry
- 500 g Salmon Fish
- 3 tbsp Chili Powder Red
- 5 tbsp Coconut Oil
- Salt to taste
- 20 g Ginger
- 10 cloves Garlic
- 2 Nos Onions medium size
- 2 Nos Tomatoes medium size
- 2 Curry leaves Fresh
- 3 pieces Fish Tamarind Kudam Puli
- 1 tbsp mustards seed
- Wash fish thoroughly. Slice ginger, garlic, onions and tomatoes into small pieces.
- Add 1 tablespoon chili powder, 1 tablespoon coconut oil and 1 teaspoon salt into the washed salmon and mix well. Cover and keep it for minimum 2 hours in the fridge.
- Heat oil in a earthen pot and add ginger, garlic and curry leaves and sauté for 2 minutes.
- Once the ginger and garlic turns brown, add onions and stir well for 2-3 minutes. Add salt to help cook onions fast.
- Add tomatoes and Pot Tamarind (kudam puli) once the onions turns brown. Stir well, cover and cook for 3-4 minutes. Check occasionally and stir, so that it won't stick in the bottom.
- Now add 2 tablespoon chili powder and sauté for 2-3 minutes.
- Now add 2 cups water and bring to a boil. Allow it to boil for 2-3 minutes.
- Now it is time to add fish pieces and stir gently. Cover it a cook for 5-8 minutes.
- Add 1 tablespoon coconut oil in a pan and add mustard seeds, cut onions and curry leaves. Stir until onion turns brown. Add this mixture into the fish curry. That's all, Kerala style fish curry is ready.