A Simple Traditional Kerala Fish Curry

Preparation and ingredients of traditional fish curry differ in various regions across Kerala. The one described below is popular around Cherthala and Alleppy. The use of kudampuli is a specialty and one of the the major differences from other regions.

Courtesy: Rosmi Thomas Koottunkal

1. Fish (Preferably boneless) - 12-15 medium pieces
2. Chilli Powder: 2-3 Tea spoon
3. Turmeric Powder: 1/4 Tsp
4. Ginger: 1 Piece (1 inch) crushed
5. Green chilli: 5 Nos
6. Garlic: 4-5 cloves
7. Salt to taste
8. Coconut Oil: 2 Tsp
9. Curry Leaves - 1 stalk
10. Kudampuli (scientific name: Garcinia cambogia) - 2-3 pieces

Saute Ginger, green chilli, curry leaves and garlic in the coconut oil (preferably in an earthen pot). Soak the powders 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.