Salmon in spicy and tangy sauce/ Kerala spicy fish curry
Spicy salmon curry with Garcinia Cambogia!
Some of you may know that Suraj and I are from the coastal state of Kerala in India. Known for its idyllic backdrops ranging from beaches to backwaters to hilltops, Kerala is also blessed with a rich variety of seafood, thanks to the Arabian sea that runs along its length. If there is one dish that is synonymous with Kerala’s love for curried fish, it is “Kudampuli itta meen curry” or fish curry with Garcinia cambogia. If you follow food and travel bloggers who’ve been to Kerala, I’m sure you must have seen a version of this dish. This is a staple in every household in Kerala (except, of course vegetarians), and most families would have their version of this dish in their cookbook.
Growing up, I remember waking up to the smell of this fish curry simmering in the kitchen. My mom used to make breakfast and lunch in the morning before going to work, as my sister and I took lunch to school. I never bothered learning it, although I knew the basics. Every time I made the dish, Suraj would tell me what worked and what didn’t. Suraj always said that his mom made THE best fish curry, and she helped me master this dish when she was living with us after we had Vihaan.
Just like how cast iron is a must for certain recipes because it adds to the flavor, this dish is preferably cooked in a clay pot. I highly recommend using fresh, unfrozen fish for this recipe. The flavors in this dish will mature with time, especially the sourness from the garcinia cambogia. So, serving it the next day is highly recommended. If you cannot wait for a day, I would recommend covering the dish up for a few hours before serving.
Warning: This is a spicy dish. This dish gets its spiciness from the red chili powder/cayenne powder. As always, you can increase or decrease the heat by adjusting the red chili powder/cayenne.
This is a deep red colored curry as we use a lot of Kashmiri red chili powder/paprika. If you cannot tolerate spicy curry then you can totally ignore the red chili powder/cayenne and just use Kashmiri red chili powder/paprika.
Garcinia Cambogia or Kudampuli is the star ingredient in this dish and gives a tangy sourness to the curry. This is another fruit that we find in abundance in Kerala and I religiously bring back a few dozen dried ones with me every time I travel home. You can find this in Indian stores under the name “kokum” or on Amazon. You do not have to eat it from the curry but we like to.
Pairing: It pairs well with plain rice. If you’re looking for a match made in heaven, pair this curry with tapioca/cassava. You can see the tapioca dish that I prepared in the background of the photo. Nothing can beat this combination- Kerala fish curry with tapioca. I will be posting the recipe for the tapioca/cassava dish soon.
Wash and soak Garcinia Cambogia/Kokum/Kudampuli in warm water.
Mix coriander powder, turmeric powder, red chili powder, pepper powder and fenugreek powder in a bowl.
Heat coconut oil in a pan.
Add mustard seeds, fenugreek seeds, dried red chilies and curry leaves and let them crackle for a few seconds.
Add red onion/shallots, ginger, garlic and green chilies and cook in medium heat until they turn golden brown
Turn the heat down and add the powder mix from step 2 in the pan. Fry until it turns brown, keep stirring so the spices don’t burn.
Add the tomato and cook till it turns mushy.
Turn the heat to medium, add 2 cups of water and Garcinia Cambogia/Kudam Puli/Kokum and bring to a boil.
Simmer the heat
Add fish and salt to taste and cook for 8-10 minutes. When the fish is in the pot, be gentle with the mixing, as too much stirring could break the fish into pieces. For mixing, I instead suggest gently rotating your pot/pan. Boil until the sauce slightly thickens. Taste for salt.
Switch off the stove and let the curry rest for a few hours for the fish to absorb the flavors.
Heat again before serving
Serve hot with rice or its best match, tapioca/cassava.
You can find Mashed Tapioca/Cassava or Kappa recipe here
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Wash and soak Garcinia Cambogia/Kokum/Kudampuli in warm water.
Mix coriander powder, turmeric powder, red chili powder, pepper powder and fenugreek powder in a bowl.
Heat coconut oil in a pan.
Add mustard seeds, fenugreek seeds, dried red chilies and curry leaves and let them crackle for a few seconds.
Add red onion/shallots, ginger, garlic and green chilies and cook in medium heat until they turn golden brown
Turn the heat down and add the powder mix from step 2 in the pan. Fry until it turns brown, keep stirring so the spices don’t burn.
Add the tomato and cook till it turns mushy.
Turn the heat to medium, add 2 cups of water and Garcinia Cambogia/Kudam Puli/Kokum and bring to a boil.
Simmer the heat
Add fish and salt to taste and cook for 8-10 minutes. When the fish is in the pot, be gentle with the mixing, as too much stirring could break the fish into pieces. For mixing, I instead suggest gently rotating your pot/pan. Boil until the sauce slightly thickens. Taste for salt.
Switch off the stove and let the curry rest for a few hours for the fish to absorb the flavors.
Heat again before serving
Serve hot with rice or its best match, tapioca/cassava.