Kerala Meen Curry – Kerala Red Fish Curry

The distinguishing character of this spicy hot red  fish curry, is the smoky sourness rendered to the fish and the gravy from the kudampulli-dried and smoked fruit rinds of the camboge tree. In Kerala, fish is traditionally cooked in an earthen pot that provides a distinct flavor to the curry.

This dish is best served with Kappa or white rice. In my family we even ate it with rotis (Indian bread) and I must say, though it sounds odd, it is a wonderful combination.

Ingredients

1 lb fish cut into small pieces
2 tsp red chili powder (base it on tolerable  spice levels)
1 tsp paprika (mainly for the red color) 
1/4 tsp fenugreek seed powder
3 –4 shallots finely sliced (if you don’t have these you can use one med sized onion) 
1.5 tbsp ginger-garlic paste
2 kudampulli (camboge fruit rinds)
1/2 tsp turmeric powder
2 sprigs of curry leaves
1/2 tsp black mustard seeds
2 –3 tbsp coconut oil /any vegetable refined oil
salt to taste

Directions

Soak kudampulli in a cup of hot salt water and set aside.

Heat oil in a pan and add black mustard seeds, when they pop add in the curry leaves and powdered fenugreek.

Add sliced shallot and sauté till golden brown.

Add  ginger-garlic paste and sauté till oil separates.

Mix together chili powder, paprika and turmeric powder in a little warm water to make a smooth paste, add to the pan and sauté for a few minutes.

Add soaked kudampulli along with the water and allow it to boil for a few minutes.

Add the fish pieces.

Close the lid and let it boil it again.

Once the water boils, reduce the flame and let it simmer for about 5– 10 minutes until the fish is cooked. Add more water if desired.

Season again with 2 finely sliced shallots fried deep in 1 tsp of coconut oil, mustard and curry leaves if desired.

Serve with Rice or Kappa