Image Source :travelandleisureasia.com
Introduction
A coconut and tamarind-based fish curry from the island of Kavaratti, mildly spiced and deeply aromatic.
Historical Relevance
Reflects Arab-influenced coastal cuisine passed through seafarers who traded spices and coconut.
Ingredients:
- 500g reef fish
- 1 cup coconut milk
- Tamarind pulp
- Curry leaves, garlic, turmeric
Instructions:
Sauté garlic and spices, add fish and tamarind, simmer in coconut milk.
Pro Tips
Use freshly squeezed coconut milk — it defines the texture.
Serving Suggestions
Serve with rice or pathiri (rice pancakes).
Fun Fact
Islanders believe this curry “cools the body” after exposure to sun and salt air.