Kerala Fish Curry

Introduction
A tangy, spicy fish curry cooked with tamarind and coconut.

Historical Relevance
Kerala’s coastal geography and spice trade history shaped this dish, where local catch is simmered in coconut milk, tamarind, or kodampuli. It represents centuries of Malabar culinary traditions influenced by Arab, Portuguese, and Syrian traders.

1. Preparing the Masala

• 1 tbsp chili powder

• 1 tsp turmeric

• 1 tbsp coriander powder

• Tamarind pulp

Instructions: Mix spices with water into paste.

2. Cooking the Curry

• • 500 g seer fish
    

• Curry leaves, coconut oil, green chilies

Instructions: Heat oil, add curry leaves, masala paste, tamarind, then fish. Cook till fish is done.

Pro Tips
Always cook in clay pots for authentic flavor.

Serving Suggestions
Pairs with rice or appam.

Fun Fact
Coconut oil is essential for Kerala cuisine’s signature taste.