Kappa Puzhukku, Fish Curry, Fish Fry- Kerala Recipes
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Ingredients
Ingredients
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- 1 tsp
  • Ginger, chopped- ½ tbsp
  • Garlic, chopped- ½ tbsp
  • Curry leaves- 10 leaves
  • Kashmiri chili powder- 2 tbsp
  • Turmeric powder- ⅛ tsp
  • Salt- 1½ tsp
  • Malabar tamarind, kudampuli - 4 slices soaked in ¼ cup warm water
  • Warm water- ¾ cup
  • Fish pieces- 8 pieces (Mackerel, Sardines, King fish, Pomfret)
  • Fenugreek powder- ½ tsp
  • Coconut oil- ½ tbsp
  • Curry leaves- 10 leaves
Instructions
  1. For better taste, make this fish curry in a claypot.
  2. I used King fish- Neymeen in Malayalam for making this. Other fish like Sardine (Chala), Pomfret (Avoli), Sea Bass, Sea Bream can also be used.
  3. For making this kudampuli- Malabar tamarind has to be used, it has a smoky flavour.
  4. Take 4 slices of kudampuli in a bowl, add ¼ cup warm water & let soak for 10 minutes.
  5. Place a claypot over medium heat.
  6. Add coconut oil, let the oil turn hot.
  7. Add mustard seeds, let splutter.
  8. Add fenugreek seeds, don't let fenugreek seeds turn brown- it'll taste bitter.
  9. Immediately, add chopped ginger & garlic, saute for a minute. (Don't let ginger-garlic turn brown).
  10. Add curry leaves, saute for a few seconds.
  11. Add Kashmiri chili powder & turmeric powder, combine well & cook for a minute.
  12. Don't let the spices burn.
  13. Kashmiri chili powder will impart an intense red color.
  14. Add the soaked kudampuli-Malabar tamarind along with the water, combine well & cook for a minute.
  15. Add ¾ cup warm water, let the water come to a boil.
  16. Add the fish pieces, I've added mackerel fish. Fish head can also be added.
  17. Close the claypot with a lid & let cook for 20 minutes.
  18. Open the lid, gently swirl the clay pan, don't combine the curry with a spoon fish will break apart.
  19. Towards the end, add fenugreek powder, drizzle coconut oil & curry leaves.
  20. Take the claypot off the heat & keep the fish curry covered for sometime, this way flavours & aroma will infuse into the fish.
  21. This curry tastes better & delicious the next day.
  22. This curry can be enjoyed with Kappa-Tapioca or Kerala matta rice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kappa-tapioca-puzhukku-fish-curry-fish-fry-kerala-recipes/