Kerala Fish Curry is a traditional styled dish and most importantly it has the distinct flavor and taste of kodampuli and fenugreek. The spicy and tangy flavored Kerala Fish Curry is a favorite fish delicacy in Kerala Cuisine that tastes awesome with hot rice and Kappa Vevichathu. Make this authentic delicacy at home without coconut. Here’s how to prepare the dish. You can read in detail. Fish pieces are simmered in an earthen pot with readily available herbs, spices and some Gamboge or Kodampuli pieces. Different regions have their own versions for preparing the spicy red fish curry. But Kerala Fish Curry is unique and special using Kodampuli for its tangy flavor. The vital point you have to keep in mind is cooking in clay pots. Clay pots bring out awesome tastes and texture. Another vital point is cooking in coconut oil that brings out a vary flavorful aroma.
Keralites I believe are madly in love with this kappa – meen combination. This is a signature dish of Kerala enjoyed by all classes of people, both rich and poor. Tapioca is very economical and is widely cultivated in Kerala. Traditional foods from Kerala are very wholesome and tasty. Spicy flavored Kerala Fish Curry is one such dish relished greatly with noon day meals. Kodampuli or Gamboge is a dried fruit used as a souring agent. It is soaked in water briefly before preparing the dish. Kodampuli pieces grant fish curries a sweet sourness and a smoky flavor that blends very well with the dish. Fish is nutritious, rich in protein and other vital nutrients required for body. You can discover a well detailed Kerala Fish Curry here that can be easily prepared at home. You can store the fish curry in the earthen pot itself for 2 to 3 days provided you boil the curry the next day.