Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kottayam Special Fish Curry


King Fish – 1 Kg
Shallots – 4 to 5 nos
Chopped ginger-garlic – 2 tsp each
Malabar tamarind /Kudampuli – 5 pieces
Green chilly slits – 5 nos
Turmeric powder – ½ tsp
Chili powder – 2 ½ tsp
Fenugreek – ½ tsp
Mustard seeds – 1 tsp
Curry leaves - as required
Coconut oil – ¼ cup
Salt - as required
Water - as required

Method of Preparation:

Keep a clay pot on flame. Add 2 tsp of coconut oil and splutter mustard seeds. Add curry leaves, shallots, ginger, garlic and green chilies. Sauté them well. Add dry curry powders (turmeric, chili, fenugreek), salt and ½ cup of water (to just cover the mixture). Close the pot and cook. When the gravy thickens, take another pan and cover it with curry leaves in the bottom. Above it, place the king fish. Be careful not to break the fish pieces. Pour the gravy above it. Top it up again with the remaining curry leaves and soaked tamarind. Close the lid and cook on low flame. Make the gravy always in a clay pot. This curry will remain fresh for days.


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