Question 1

1. What type of fish is best for Kerala Fish Curry?

Accepted Answer

Fresh, firm-fleshed fish like seer fish, mackerel, sardines, or pomfret work well for Kerala Fish Curry. You can also use other white fish that hold their shape during cooking.

Question 2

2. What is Kudampuli, and can I substitute it?

Accepted Answer

Kudampuli, also known as Malabar tamarind, is a dried fruit used in Kerala cuisine to add tanginess to dishes. If you don’t have Kudampuli, regular tamarind pulp is a good substitute.

Question 3

3. Why is the curry traditionally cooked in a clay pot?

Accepted Answer

Clay pots (manchatti) enhance the flavor by imparting an earthy aroma to the curry and ensuring even cooking. While not mandatory, using one adds authenticity to the dish.

Question 4

4. Can I make Kerala Fish Curry less spicy?

Accepted Answer

Yes, reduce the amount of red chili powder and add more coconut milk to balance the heat. You can also use mild chilies or deseed the green chilies.

Question 5

5. How do I make the curry creamy?

Accepted Answer

To make the curry creamy, add thick coconut milk at the end of cooking. Ensure it doesn’t boil after adding coconut milk to maintain its creamy texture.

Fish Curry

Tasty Fish Curry from Kerala