Kerala Fish Curry Recipe. Delicious, spicy Kudampuli Meen Curry cooked with Gambooge (Kudampuli). The smoky, sour taste of the gambooge makes the curry delicious. Fenugreek powder, shallots and gambooge gives a distinct flavor to the curry. This gambooge fish curry is a great combination with rice and boiled tapioca.
- Fish – 250 gms, cut into small pieces
- Red chili powder – 1 tbsp
- Coriander powder – 1.5 tbsp
- Turmeric powder – ¾ tsp
- Pepper powder – ¼ tsp
- Fenugreek powder – 1/8 tsp
- Gambooge – 3 medium pieces*
- Water – 1 cup
- Salt – to taste
- Shallots – 8-10 pieces (medium)**
- Ginger – 1 tbsp ( 1 ½″ piece)
- Garlic – 1 tbsp (6-8 pods)
- Mustard seeds – ½ tsp
- Shallots – 3-4 medium, roughly chopped
- Garlic – 2 pods chopped
- Curry leaves – 15-20
- Oil – 2 tbsp
- Wash thoroughly and soak the kudampuli (gambooge) in ½ cup water for 15 mins. Grind ginger, garlic and shallots, to a fine paste adding a dash of water, if needed and keep aside. Clean and cut the fish into smaller pieces, per your preference. Don’t leave them too big though, slightly larger than bite-sized is perfect.
- Heat the oil in a pan, add mustard seeds. When it pops, lower the flame and add the chopped shallots, garlic and few curry leaves. Saute and fry well until shallots turns to a golden brown colour.
- Then add the chilli, coriander, turmeric, fenugreek and pepper powders. Saute for 2-3 minutes, until the mixture turns a dark reddish brown and the coriander is well roasted and fragrant. Make sure the spices get roasted well; this along with the gambooge or kudampuli is what gives this fish curry flavour and texture.
- Add the smooth ground paste and stir well for 2-3 minutes on medium heat. The spices should not get burnt, but the raw smell should dissipate slowly. When the oil separates and the paste moves together in one mass, the paste is cooked well. Now add some curry leaves and mix well.
- Add water, gambooge, salt and bring to boil. Now add the fish pieces and again bring to boil. Once it’s boiled, cover and cook for 10 minutes on low flame.
- Uncover and cook slowly for another 10-15 minutes over a low flame, till the curry reaches desired thick consistency. Turn off flame and garnish with curry leaves.
- Serve with steamed rice or rotis or with boiled tapioca and vegetables.
- *GAMBOOGE OR KUDAMPULI OR FISH TAMARIND SUBSTITUTE : If gambooge is not available, that can be replaced with tamarind or tomato or raw mango to get the sour taste.
- **SHALLOTS SUBSTITUTE : Substitute shallots in this recipe with 1 medium onion.
- GRAVY THICKNESS : The curry tends to thicken as it rests, so adjust the quantity of gravy accordingly.
- MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.
This tangy and savoury Fish (meen) Curry is cooked in Kerala (South India) style. There are different styles of fish curry in Kerala. In Kerala, this fish curry is made in clay pots, which would enhance the taste of the curry greatly. Any fish can be used to make this savoury curry. This dish tastes better the next day.
Awesome! Will definitely do this as my son Rishabh absolutely loved it. Thanks Anjali
Thanks Chandrika. 🙂