Red fish curry


A R Jose of Kanjiyar in Kattappana, Leelamma Teacher, Joemon of Pullomparambil and his his wife Bincy reveal how to cook a gold fish caught from Mullaperiyar dam reservoir.

"The fish curry should be kept for a night for the best taste," says Leelamma.

Bincy, the chef, gives more details about the extremely hot curry. All dishes of Idukki are supposed to have high chilli content, she informs.


3 tbsp chilli powder
1 tsp yellow turmeric powder
Salt to taste
5 tbsp coconut oil
Mustard seeds to taste
Fenugreek to taste
2 cloves of garlic
5 bits pot tamarind
5 curry leaves


Apply yellow tamarind powder, chilli powder, salt and a little virgin coconut oil to the cut fish and keep aside for 10 minutes
Immerse tamarind in water
Heat coconut oil in pan, add mustard seeds, fenugreek, curry leaves, garlic, chilli powder, and tamarind extract, along with water to it
When boiled, add fish pieces. Finally, place the curry leaves over the preparation and close with a lid.

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