Kerala Fish Curry or Kottayam Fish curry is the most popular and easiest fish curries from Kerala. It is also referred to as Red Fish Curry for it is cooked in red chillies and spices with a kick of coccum.
Kerala is divided when it comes to food. Look at this one now. There are many varieties of fish curries in Kerala and this one is my favorite. I hail from the Travancore region of Kerala, Kottayam. The specialty of this fish curry is that we use black coccum aka kudampulli in it unlike tamarind in other fish curries. Also, another major difference you can find is the absence of coconut.
It is said that fish curry made with coccum stays fresh for a longer period of time. At home, we keep it for a good 4-5 hours before serving. Authentic Kottayam Fish Curries are kept overnight. Thus, it is also called Yesterday’s Fish curry 🙂 I keep for a couple of hours so that the spices get induced to the fish properly.
Traditionally this fish curry is made in a “man chatti” or clay pot. I used my normal brown clay pot. You can also try to make in the black clay pot as it helps in bringing out the taste of fish curry to perfection.
Recipe for Kerala Fish Curry
Ingredients
- Fish: ½kg You can use Mackerel. I couldn't get it though.
- Mustard seeds – 1 tsp
- Fenugreek (uluva) – ¼ tsp
- Ginger & garlic – 1½ tbsp, crushed into a fine paste
- Small onion – 6-8
- Kashmiri chili powder – 1½ – 2 tbsp
- Coriander powder – 1½ – 2 tbsp
- Turmeric powder – ½ tsp
- Cocum/kudampuli – 2,3 pieces
- Curry leaves
- Salt
- Coconut oil
Instructions
- Soak coccum in little water for 10 minutes. Keep aside.
- Mix the chili,coriander & turmeric powders together with coconut oil/water to make a paste. Keep aside.
- Heat oil in a clay pot or a pan & splutter mustard & fenugreek.
- Add crushed ginger garlic paste & stir for a couple of minutes.
- Add small onion & curry leaves & saute till it becomes soft.
- Add the masala paste and salt & fry till oil starts appearing.
- Add coccum along with the water & fish pieces. Combine well. It will be safer to rotate the pan to ensure that fish & masala is mixed well.
- Add required amount of water. just so that the fish pieces are immersed in it & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame.
- Keep aside for an hour. Serve with rice or kappa (tapioca)
Notes
Bigger fishes like sardines, mackerel, seer fish, butter fish, pomfret are always preferred. You may use onion instead of shallots. But the taste may vary.
Check other Fish recipes here.
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Wow! That looks so yum. I am not sure if I can get coccum around. Haven’t used it ever but I guess this being Bangalore I should get it somewhere. Isn’t it. Will try it Shalini. book marked 🙂
My mouth is watering. Will it spoil the dish if we fry the fish a bit before putting it in?
Making a dish in clay pot adds to the flavour of the dish. I am imagining the sour taste of this curry and I can feel a tingling sensation!
Each time I visit your blog I learn something new! And drool over some more delicious looking dishes!:)
Seriously, everything you make looks amazing!
Wow! I am craving for some fish right now. This looks delicious and I’m sure it tastes amazing.
I have never heard of coccum.I love sour dishes.I can’t get it here But I will try to make this
Wow Shalinilooks yummy and delicious!!!!
Thanks, Ramya. I hope you try it out 🙂
This is my type of fish curry and I love the look of it . Thanks for all the info on the coccum . I must say once again the red colour is seductive here
Thanks, Anindya. I hope you try it out soon 🙂
Heard that kerala fish curry is very tasty. I am not sure what is coccum
Coccum is a souring ingredient just like tamarind. It is mainly used in preparing fish curries. You should try the dish sometime, Ramya 🙂