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A fiery and tangy red fish curry from the heart of Kerala, slow-cooked in a traditional earthen pot. The distinct sourness from kudampuli (cocum) perfectly balances the heat from red chilies, creating a truly authentic flavor.
Prepare Kudampuli and Fish
Sauté Aromatics
Bloom the Spices
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A fiery and tangy red fish curry from the heart of Kerala, slow-cooked in a traditional earthen pot. The distinct sourness from kudampuli (cocum) perfectly balances the heat from red chilies, creating a truly authentic flavor.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 292.92 calories per serving with 27.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Gravy
Cook the Fish
Finish and Rest
This curry works wonderfully with other firm-fleshed fish like mackerel (ayala), sardines (mathi), or pomfret (avoli). Adjust cooking time based on the thickness of the fish.
If kudampuli is unavailable, you can substitute it with a small, lime-sized ball of tamarind pulp soaked in warm water. The flavor profile will be slightly different but still delicious.
For a less fiery curry, reduce the amount of red chili powder or use only Kashmiri chili powder, which is milder and primarily used for color.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant effects.
The capsaicin in red chilies can help boost metabolism and aid in weight management. The spices in the curry also contribute to better overall metabolic health.
Ginger is well-known for its digestive benefits, helping to soothe the stomach. Kudampuli is also traditionally believed to aid in digestion and gut health.
A single serving (approximately 1 cup or 285g) of Kerala Meen Vevichathu contains around 350-400 calories, primarily from the fish and coconut oil. The exact count can vary based on the type of fish and amount of oil used.
Yes, it is a healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices like turmeric, ginger, and garlic have anti-inflammatory properties. Using coconut oil in moderation provides beneficial medium-chain fatty acids.
Kudampuli, also known as Malabar Tamarind or Cocum, is a dried fruit used as a souring agent in Kerala cuisine. It has a distinct smoky and sour flavor. If you can't find it, the best substitute is concentrated tamarind paste, but use it sparingly as the flavor is different.
Bitterness in the curry is usually caused by burning the spice powders. It's crucial to reduce the heat to the lowest setting before adding chili powder and turmeric, and to sauté them for only a minute or two until fragrant.
Absolutely. While a manchatti adds a unique, earthy flavor, you can achieve great results using any heavy-bottomed pan or Dutch oven. The key is to ensure even heat distribution to prevent the curry from scorching.
This curry stores very well. In fact, its flavor improves the next day. You can refrigerate it in an airtight container for up to 3 days. The kudampuli acts as a natural preservative.