Kerala Fish Curry

Soak the kudampuli (Malabar tamarind) pieces in 100 ml of warm water for 10 minutes to soften and release their sour flavor.

Clean and wash the fish pieces. Pat dry and set aside.

Heat coconut oil in a clay pot (manchatti) or heavy-bottomed pan over medium heat.

Add fenugreek seeds and let them splutter for 20 seconds — they add a subtle bitterness that balances the sour tamarind.

Add sliced shallots, ginger, garlic, and green chillies. Sauté for 4–5 minutes until the shallots turn golden.

Add curry leaves and stir for 30 seconds.

Mix Kashmiri red chilli powder, turmeric, and coriander powder with a little water to form a paste. Add this paste to the pan and cook for 2 minutes until the oil separates.

Pour in the thin coconut milk and the soaked kudampuli along with its soaking water. Add salt and bring to a gentle simmer.

Carefully add the fish pieces in a single layer. Do not stir — gently swirl the pot to coat the fish.

Cook on medium-low heat for 8–10 minutes until the fish is cooked through and the gravy thickens slightly.

Pour in the thick coconut milk, reduce heat to low, and simmer for 2 more minutes. Do not boil after adding thick coconut milk.

Finish with a drizzle of raw coconut oil and a few fresh curry leaves. Serve with steamed rice or appam.