A fiery red fish curry from Kerala, infused with Malabar tamarind and spices
In the coastal kitchens of Kerala, where the air smells of salt and coconut oil, this tangy fish curry is a daily staple—as essential as the fishing nets drying in the sun.
Ingredients
- 500g fish (cut into pieces)
- 1 tbsp crushed ginger (1-inch piece)
- 1 tbsp crushed garlic (6–8 cloves)
- 8 shallots, sliced
- 2 tbsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 3 pieces kudampuli (Malabar tamarind), washed and soaked
- 3 petals of cambodge (kokum), soaked in water
- 1 sprig curry leaves
- 2 tbsp coconut oil
- Salt, to taste
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
Method
Clean and cut the fish. Soak the kudampuli in ½ cup of water and the cambodge in a separate bowl. Mix the chilli and turmeric powder with 2–3 tbsp water to make a paste.
Heat oil in a clay pot, splutter mustard and fenugreek seeds. Add shallots, curry leaves, ginger, and garlic. Sauté for a minute. Add the spice paste and fry until oil separates. Add soaked kudampuli with its water and salt. Pour in 1½ cups of water and bring to a boil.
Add fish pieces, cover, and cook on medium for 10 minutes. Add soaked cambodge and its water. Simmer on low for another 10 minutes. Rest the fish curry for at least 1 hour before serving.
