Kerala Fish Curry (Meen Kulambu) - South Asian Recipe

Kerala Fish Curry (Meen Kulambu)

🌍 South Asian, Kerala Difficulty: ●●●○○

Kodampuli (Gambooge) is unique to Kerala coast and gives this curry its distinctive sour tang.

Ingredients

• 600 g firm white fish (kingfish, red snapper), cut into chunks
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 3 shallots, sliced
• 4 garlic cloves, sliced
• 1 in ginger, julienned
• 2–3 green chilies, slit
• 2 tsp Kashmiri chili powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 200 ml thick coconut milk
• 200 ml thin coconut milk
• 3–4 pieces Kodampuli (Gambooge / kokum), soaked in warm water
• Salt to taste

Method

1. Heating — Heat coconut oil; splutter mustard seeds. Add curry leaves, shallots, garlic, ginger, chilies. Cook until shallots soften.
2. Adding — Add chili powder, coriander, turmeric. Mix 1 min.
3. Adding — Add thin coconut milk and Kodampuli with soaking water. Bring to simmer.
4. Adding — Add fish, cook 8 min without stirring aggressively.
5. Pouring — Pour in thick coconut milk, simmer 3 min. Do not boil after adding thick milk.
6. Resting — Rest 10 min before serving — flavour improves dramatically.

Tags: firm white fish, coconut oil, mustard seeds, curry leaves, shallots · Source: Brittani's Almanac