📝 About This Recipe
Hailing from the lush backwaters of Kerala, India, this vibrant red fish curry is a masterpiece of coastal culinary art. It balances the sharp tang of Kudampuli (Malabar tamarind) with the fiery heat of Kashmiri chilies, creating a deeply aromatic sauce that perfectly complements flaky white fish. Slow-cooked in a traditional clay pot, this dish embodies the soul of South Indian home cooking—bold, rustic, and incredibly comforting.
🥗 Ingredients
The Fish
- 500 grams White Fish Fillets (Kingfish, Sea Bass, or Cod) (cut into 2-inch chunks)
- 1/2 teaspoon Turmeric Powder (for marination)
- 1/2 teaspoon Salt (for marination)
The Aromatics & Spices
- 3 tablespoons Coconut Oil (authentic virgin coconut oil preferred)
- 10-12 pieces Shallots (thinly sliced)
- 1.5 inch piece Ginger (julienned or crushed)
- 6-8 cloves Garlic (thinly sliced)
- 3-4 pieces Green Chilies (slit lengthwise)
- 2 sprigs Curry Leaves (fresh is essential)
- 2 tablespoons Kashmiri Red Chili Powder (gives deep red color without extreme heat)
- 1 tablespoon Coriander Powder
- 1/4 teaspoon Fenugreek Powder (roasted and ground)
The Sour Element & Finish
- 3 pieces Kudampuli (Malabar Tamarind) (soaked in 1/2 cup warm water)
- to taste Salt
- 1.5 cups Water (adjust for desired gravy thickness)
👨🍳 Instructions
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1
Start by cleaning the fish chunks. Rub them gently with 1/2 tsp turmeric and 1/2 tsp salt. Set aside to marinate for 15-20 minutes while you prepare the base.
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2
Rinse the Kudampuli (Malabar tamarind) pieces and soak them in 1/2 cup of warm water for at least 15 minutes to soften and release their tartness.
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3
In a traditional clay pot (Manchatti) or a heavy-bottomed pan, heat 2 tablespoons of coconut oil over medium heat until it shimmers.
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4
Add one sprig of curry leaves and the sliced shallots. Sauté until the shallots turn a light golden brown and become translucent.
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5
Stir in the ginger, garlic, and slit green chilies. Cook for 2-3 minutes until the raw aroma of the ginger and garlic disappears.
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6
In a small bowl, mix the Kashmiri chili powder, coriander powder, and the remaining turmeric with 2 tablespoons of water to create a thick spice paste. This prevents the spices from burning in the hot oil.
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7
Lower the heat to minimum and add the spice paste to the pot. Sauté for 1-2 minutes until the oil starts to separate from the sides of the paste and it smells toasted.
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8
Pour in the 1.5 cups of water along with the soaked Kudampuli and its soaking liquid. Add salt to taste and bring the mixture to a vigorous boil.
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9
Carefully slide the marinated fish pieces into the boiling gravy. Ensure they are mostly submerged. Do not stir with a spoon, as the fish is delicate; instead, gently swirl the pot to distribute the sauce.
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10
Cover the pot with a lid and simmer on medium-low heat for 12-15 minutes. The gravy should thicken slightly and the fish should be opaque and tender.
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11
Sprinkle the roasted fenugreek powder over the curry. This adds a characteristic bitter-sweet depth common in Kerala seafood dishes.
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12
Turn off the heat. Drizzle the final tablespoon of raw coconut oil over the top and garnish with the remaining fresh curry leaves.
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13
Cover the pot again and let it rest for at least 30 minutes before serving. This 'resting' period allows the flavors to penetrate the fish and the spice levels to mellow.
💡 Chef's Tips
For the most authentic flavor, use a seasoned clay pot (Manchatti) which retains heat and adds an earthy undertone. If you cannot find Kudampuli, you can substitute with regular tamarind paste, though the smoky flavor will be different. Always use coconut oil; vegetable oils will lack the specific nutty aroma required for this coastal profile. Avoid stirring the curry with a ladle once the fish is added; flaky white fish breaks easily when cooked. This curry tastes significantly better the next day as the fish absorbs the tang of the tamarind.
🍽️ Serving Suggestions
Serve hot over a bed of steaming 'Matta' rice (Kerala red rice) for a traditional experience. Pair with 'Kappa Puzhukku' (boiled mashed cassava with coconut) for a classic toddy-shop style meal. Accompany with a side of crunchy papadums and a simple cabbage thoran (stir-fry). A glass of chilled buttermilk (Sambharam) infused with ginger and curry leaves balances the heat perfectly.