Spicy Kerala Fish Curry

This slowly braised spicy exotic Kerala fish curry in spicy tangy gravy yet soothed by little bit of coconut milk has a depth of flavor and it is one of the regional fish curries of India that matches our taste buds. This fish curry requires an tropical dry fruit known as Kudampuli or Malabar tamarind(scientific name,Garcinia cambogia, native to South Asia and Southeast Asia) that has smoky flavor and sour taste, available at Indian groceries. But tamarind is a great substitute for kudampuli in case not found.

I am a big fan of hot spices but I don't like horribly hot that gives discomfort in stomach. I use half of a ghost chili pepper for this fish curry yet I don't blend it with other spices. It kicks up the hotness wonderfully. And the finished dish is a simply delicious with the tangy, bit spicy and slightly coconutty flavor. Coconut milk is not required for this fish curry but I tweaked with it just to balance to suit our palate. Here is my take on Spicy Kerala Fish Curry!

Ingredients~

(US customary units)

1 lb. rohu or grass carp, cut into small pieces

2 heaping tbsp minced shallots or onion

1 1/2 tsp ginger paste

1/2 tsp garlic paste

4 tbsp coconut milk

5-6 fresh Thai chilies or half of ghost chili

1/3 tsp salt (as per taste)

1/4 tsp turmeric powder

1/4 tsp paprika

1/4 tsp coriander powder 

1 pinch of ground fenugreek seeds

2 tbsp coconut oil(preferably) or any white oil 

1/8 tsp mustard seeds

1 1/2 seed less tamarind soaked in warm water for 10 minutes

A handful of curry leaves

1 cup hot water

Method~

Smear fish pieces with little turmeric and salt. Heat oil in a pan and shallow fry each sides for 45 seconds over medium high heat. Do not cook it through. In the same pan add mustard seeds followed by a few curry leaves. Once they crackle add minced onion, ginger garlic paste, and saute for a minute. Pour hot water and let it boil. Add in remaining turmeric, paprika, half ghost chili or Thai chilies, coriander powder, salt. Squeeze well tamarind pulp and mix in the gravy and carefully drop fish pieces. Simmer for ten minutes over medium low heat. Add in coconut milk and continue cooking for a minute. Check the gravy consistency and add little more water if needed. Have a taste test to adjust seasonings. Remove from the heat and leave it to cool for five minutes before serving. Garnish with curry leaves and enjoy with steamed rice and salad.

Happy Cooking!