Kottayam fish curry|kalyana meen curry#traditional #kottayamstylefishcurry

Here's a traditional Kottayam Fish Curry recipe — bold, spicy, and full of authentic Kerala flavor:

Ingredients:

Fish (Seer/King Fish or any firm white fish) – 500g, cleaned and cut
Kudampuli (Malabar tamarind) – 2–3 pieces, soaked in warm water
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves – a sprig
Ginger – 1-inch piece, crushed
Garlic – 6 cloves, crushed
Small onions (shallots) – 5, sliced(optional)
Turmeric powder – ½ tsp
Kashmiri chili powder – 2tsp
Salt – to taste
Water – 1 cup
Instructions:
Soak kudampuli in warm water for about 10–15 minutes. Tear into smaller pieces if needed.
Heat coconut oil in a clay pot or deep pan. Add mustard seeds and let them splutter.
Add fenugreek seeds, then curry leaves, crushed ginger & garlic, and sauté until the raw smell disappears.
Optional -You can also add sliced shallots and sauté until golden brown.
Lower the flame and add turmeric and kashmiri chilly powders in paste form. Sauté on low heat until oil starts to separate.
Add soaked kudampuli with the water and 1 more cup of water. Let it boil for 5 minutes.
Gently add the fish pieces and swirl the pot to mix (avoid stirring with a spoon to keep fish intact).
Cover and cook on low heat for 10–15 minutes, or until the fish is fully cooked and the gravy thickens.Add some coconut oil and swirl the pot
Rest the curry for a few hours before serving for best flavor.