Kerala Red Fish Curry

Kerala red fish curry. I don’t know if there’s another name for it but this dish is known for its red color and intense heat level. Growing up, it was NOT a favorite of mine but over time, I’ve grown to enjoy this dish. I remember my cousin loving it as a child but apparently, her taste buds had matured faster than mine. 

This dish is really simple and has just two main elements to it – it’s spicy and sour all at the same time. Both dimensions make this dish what it is. You can eat this with plain white rice with a side of curried yogurt, chappathi or with mashed tapioca. 

I made this recently to eat with some tapioca and it turned out delish! 

Here’s a quick look at the recipe. 

Ingredients: 

2 lbs. fresh fish or frozen that’s thawed (preferably white like king fish, snapper, etc) OR salmon filets 

3-4 pieces of dried Kokum (a type of tamarind)

1-2 sprigs of fresh curry leaves

1 tsp mustard seeds

1/4 tsp fenugreek seeds 

1 1/2 tbs finely chopped garlic

1 1/2 tbs finely chopped ginger

6-8 shallots, thinly sliced or finely chopped

2 tbs Indian chili powder (you can use Kashmiri chili for color but increase it a bit for spiciness)

3-4 tbs coconut oil

1/2 tsp turmeric

Salt to taste

Steps:

1. Soak Kokum/Kodumpuli in 3-5 tb. of water
2. Cut the fish into large bite size pieces & wash pieces well. (This dish can be made bone-in or boneless).
3. Mix the chili and turmeric with some water until you get a paste-like consistency. 
4. Heat oil and splutter mustard seeds & fenugreek seeds on medium heat. 
5. Add ginger, garlic, curry leaves and shallots.
6. Saute until softened and lightly brown. Be careful not to burn the garlic. 
7. Add the paste mixture and saute for 2-3 minutes for the spices to roast and begins to separate from the oil. 
8. Add the Kokum with the soaking water, along with desired salt. 
9. Stir in 1-1/2 cups water. 
10. Allow the dish to come to a boil for a few minutes so the flavors can mingle. 
11. Once it’s boiling, add the fish pieces one at a time, carefully so they don’t break apart. You want them to be spread well and immersed in the sauce. 
12. Cover and allow it to cook for 15-20 minutes on low-medium heat. 
13. Turn off the heat and let it sit for a few minutes before you enjoy. 

Optional Tips: 

• You can grind the ginger and garlic and even the shallots for a thicker sauce. 
• The measurement of water depends on how much curry you’d like. Our family likes enough curry/sauce for dipping purposes. 
• Start with 1tsp of salt and add more after tasting. Under-salting can be fixed a lot more easily than over-salting!
• This dish is always much better the next day and following because the Kokum sits and seeps. All the flavors start penetrating the fish pieces. 
• Some people like to drizzle a bit of oil right on the top after the dish is cooked. 

Fun Fact: 

Did you know that Kokum is actually called Garcinia in English… and it’s what people make the weight loss supplement from that’s been a recent rage. Who knew? I don’t believe all of the claims are true but it’s definitely interesting to know South Indians have been eating Kokum for a LONG time. 😉