Kottayam Fish Curry – Meen Vevichathu – Fish Curry With Kudampuli – Kerala Recipe

Kudampuli (Latin name Garcinia cambogia) has been an integral part of Asian kitchens since old times – way before it became popular as a weight loss supplement. Kudampuli is a pumpkin-shaped yellow fruit locally cultivated in India, Southeast Asian and Central Asia. Kudampuli is also used to treat gastric ulcers, help control blood sugar levels, promote digestion, suppress hunger, and as a natural food colorant. Kudampuli also has anti-inflammatory, antibacterial, and anthelmintic properties.

In India, dried kudampuli is used to give their curries a rich tangy taste. One of the most popular curry dishes which has kudampuli is Kottayam fish curry which is traditionally cooked in a clay pot. Locals prefer to eat the dish the next day as the sauce becomes thicker and the fish pieces absorb the spicy and tangy flavors from the masala and kudampuli.

Ingredients:

• 1 kilogram of mackerel, cleaned and heads removed
• 3 kudampuli, sliced in half and soaked in 1 1/2 cups of water
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs of fresh curry leaves
• ½ cup water
• 1 ½ tsp salt
• 1 tbsp coconut oil

Fish Masala:

• 15 shallots
• 6 cloves garlic
• 1-inch ginger
• ¼ tsp fenugreek seeds
• 3 tbsp Kashmiri chili powder
• ¼ tsp turmeric powder
• 1 tbsp water

Instructions:

This recipe takes about 35 to 40 minutes to make. Serves 5 to 6.

Cut slits on both sides on the mackerel.
Slice each mackerel into 3, diagonally and set aside.
Put shallots, garlic, ginger, fenugreek seeds, Kashmiri chili powder, turmeric powder, and water in a spice mill or blender.
Blend until you get a smooth paste.
Heat coconut oil in a clay pot over high heat.
Fry mustard seeds and half of the curry leaves in coconut oil for 1 minute.
Turn the heat down to medium and add fish masala.
Simmer for 5 minutes while stirring occasionally.
Add kudampuli with the soaking liquid and 1/2 cup of water.
Stir and let the liquid boil.
Add salt and stir again.
Add mackerel slices, then gently stir.
Cover the pot with a lid and simmer for 5 minutes.
Remove the lid and add the rest of the curry leaves.
Gently shake the pan to make sure that fish pieces do not stick to the bottom of the pot.
Cover the pot again with a lid and simmer for another 10 to 15 minutes.
Remove the lid and drizzle coconut oil on top.
Turn off heat.

Ideas And Tips:

• Aside from mackerel, you can use tuna, salmon, cod, swordfish, red snapper, catfish or grouper.

• The best substitute for kudampuli is tamarind but, you can also use tomato or green mango.

images – https://www.youtube.com/watch?v=3i1dmF8h8v4