A Hot 'n' Spicy Kerala Fish Curry

A Hot 'n' Spicy Kerala Fish Curry

Preparation and ingredients of traditional spicy kerala style fish curry is some what custom made, to the more spicy love for the Alleppey side of Kerala. The one described below is popular among Alleppey Backwater and  Beach side residents, where you always get fresh backwater and and sea fish. The use of kudampuli is a specialty and one of the the major differences from other regions.

Ingredients:

1. Fish (Preferably Neymeen / Moda) - 14-15 medium pieces

2. Chilli Powder: 3-4 Tea spoon

3. Turmeric Powder: 1/4 Tsp

4. Ginger: 1 Piece crushed

5. Green chilli: 7-8 Nos

6. Garlic: 5-6 cloves

7. Salt to taste

8. Coconut Oil: 3 Tsp

9. Curry Leaves - 1 big stalk

10. Kudampuli (scientific name: Garcinia cambogia) - 3-4 pieces

Preparation:

Saute Ginger, green chilli, curry leaves and garlic in the coconut oil (preferably in an earthen pot - Manchatti). Soak chilli powder and turmeric power to a paste and add them. Saute for 30 seconds (take care not to burn the mixture). Add 1 cup (250ml approx) of water. Add kudampuli, fish pieces and salt. Cover and cook until clear coconut oil settles on the surface. Serive with fresh Curry leaves garnished. Goes best with Boiled Tapioca (Kappa Puzhungiyathu) or Kappa kuzhachathu.

To use as a curry with rice, a pot of sour yoghurth will add an extra taste, leaving you Finger Lickin........