A Flavour Journey 🍛

🍳 Quick Recipe: Authentic Kerala Fish Curry

1. Marinate 500g fish (preferably kingfish or snapper) in ½ tsp turmeric and salt for 20 min.
2. Heat coconut oil, sauté shallots, green chilli, ginger-garlic paste and curry leaves until golden.
3. Add 2 tsp Kashmiri chilli powder, 1 tsp coriander, ½ tsp fenugreek. Fry 1 min.
4. Add 2 tbsp kodampuli (Gamboge/Kudampuli) soaked in water — this is Kerala's secret souring agent.
5. Pour in 250ml thin coconut milk, bring to boil, add fish. Simmer 12 min.
6. Finish with thick coconut milk and 2 tsp coconut oil. Rest 30 min before serving.

Serve with kappa (tapioca) or red matta rice. Best with tender coconut water on the side.