Kerala Style Fish Curry

This curry is famous for using 'Kudampuli' (Malabar Tamarind) which gives it a distinct sour taste. It's cooked in an earthen pot (traditionally) which enhances the earthy flavor.

Ingredients

• 300g Fish Fillets (King Fish, Seer Fish, or Tilapia)
• 2 pieces Kudampuli (Gamboge) or Tamarind paste
• 1 cup Coconut Milk (Thin)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 1 tbsp Ginger-Garlic (Julienned)
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric
• 1 tbsp Coconut Oil

Instructions

1. Soak Tamarind: Soak the Kudampuli in warm water for 15 minutes.
2. Temper: Heat coconut oil in a pan (or clay pot). Splutter mustard seeds and curry leaves.
3. Aromatics: Add ginger and garlic. Sauté briefly.
4. Spices: Lower heat and add chili powder and turmeric. mix quickly without burning.
5. Liquid: Add the soaked tamarind water and thin coconut milk. Bring to a boil.
6. Add Fish: Gently slide the fish pieces into the boiling curry.
7. Cook: Cover and cook on medium heat for 10-12 minutes until the fish is flaky and cooked through.
8. Rest: Let the curry sit for at least an hour before serving for the flavors to soak into the fish.

Health Benefits

• Omega-3s: Essential for heart and brain health.
• Lean Protein: Fish is lower in calories than chicken for the same amount of protein.