Authentic Anchovy Fish Recipe with Kudam Puli – Kerala Style

Last Updated on 2 months by Neha Deshmukh

Authentic Anchovy Fish Recipe with Kudam Puli – Kerala Style

Introduction

Oh, this recipe! It instantly transports me back to my grandmother’s kitchen in Kerala. The aroma of coconut, tamarind, and fish simmering away… pure comfort. This Anchovy Fish with Kudam Puli is a true taste of Kerala, and it’s surprisingly easy to make at home. I first made this myself when I was missing home terribly, and it honestly felt like a warm hug in a bowl. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just any fish curry. The combination of flavors is what makes it special. The tangy kudam puli, the richness of coconut, and the delicate flavor of anchovies create a symphony in your mouth. It’s a relatively quick dish too – perfect for a weeknight meal or a special occasion. Plus, it’s a fantastic way to experience authentic Kerala cuisine.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 500 gm fish with bones (anchovies), cleaned and sliced
• 1 cup grated coconut
• 3 kudam puli (blackened tamarind) pieces
• 4-6 green chillies
• 3 garlic cloves
• 6-8 shallots (cheriya ulli)
• 1 inch piece ginger
• ¼ tsp turmeric powder
• A few curry leaves
• 2 tbsp coconut oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Anchovies: Freshness is key! Look for fish that smells clean and has firm flesh.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut can work in a pinch. If using desiccated, you might need a splash more water when grinding the paste.
• Green Chillies: Adjust the number of chillies based on your spice preference. I usually go for 4-5 for a mild kick.
• Shallots: These are smaller and milder than regular onions. They add a lovely sweetness to the curry.
• Kudam Puli: We’ll dive deeper into this in the next section!

Kudam Puli: Understanding This Key Kerala Ingredient

Kudam puli, or blackened tamarind, is a cornerstone of Kerala cooking. It’s made by sun-drying tamarind balls over a smoky fire, which gives them a unique smoky-tangy flavor. You can usually find it in Indian grocery stores, or online. It’s what gives this dish its signature depth. Don’t substitute with regular tamarind paste – it just won’t be the same!

Anchovies (Mathi): Choosing and Preparing

Anchovies, known as mathi in Malayalam, are a popular fish in Kerala. They’re small, flavorful, and cook quickly. Make sure your anchovies are thoroughly cleaned. A quick rinse and a gentle pat dry is all you need. Don’t worry about removing all the tiny bones – they become soft during cooking and are perfectly edible (and a good source of calcium!).

Coconut Oil: The Flavor of Kerala Cuisine

Coconut oil is essential in Kerala cooking. It imparts a distinct aroma and flavor that’s simply irreplaceable. Don’t skimp on this! Using a good quality coconut oil will elevate the entire dish.

Shallots (Cheriya Ulli): A Regional Variation

Shallots, or cheriya ulli as they’re called in Malayalam, are a staple in South Indian cuisine. They’re smaller and milder than regular onions, offering a delicate sweetness. If you can’t find shallots, you can substitute with a small red onion, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the magic happen with the spice paste. Grind grated coconut, garlic, shallots, ginger, turmeric powder, and green chillies into a coarse paste with a splash of water. You want it to be a little textured, not completely smooth.
2. In a wide pan, combine the fish, ground coconut paste, kudam puli, and salt. Gently mix everything together, making sure the fish is well coated. Press down lightly with a spatula.
3. Now, cover the pan and cook on low heat for 12-20 minutes, or until the fish is tender and flakes easily. The cooking time will depend on the size of the anchovies.
4. Once the fish is cooked, drizzle with coconut oil and add the curry leaves. Give it a gentle stir, cover again, and let it rest for 5 minutes. This allows the flavors to meld together beautifully.
5. Serve hot with steamed rice!

Expert Tips

• Don’t overcook the fish! It should be tender, but not dry.
• Using a heavy-bottomed pan will prevent the curry from sticking and burning.
• Taste and adjust the salt as needed. Kudam puli can sometimes be a little salty.

Variations

• Vegan Adaptation (Using Plant-Based Fish): My friend Priya, who’s vegan, loves making this with banana blossom! It mimics the flaky texture of fish surprisingly well.
• Spice Level Adjustment: If you like it extra spicy, add a few more green chillies or a pinch of red chilli powder to the paste.
• Festival Adaptations (Onam/Vishnu): This dish is often part of a traditional Kerala sadya (feast) during Onam or Vishnu.
• Gluten-Free Considerations: This recipe is naturally gluten-free!

Serving Suggestions

This Anchovy Fish Curry is best served with a generous portion of steamed rice. A side of thoran (stir-fried vegetables) and papadum (crispy lentil wafers) completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is Kudam Puli and where can I find it?

Kudam Puli is blackened tamarind, a key ingredient in Kerala cuisine. You can find it in Indian grocery stores or online.

Can I use a different type of fish for this recipe?

While anchovies are traditional, you can experiment with other small, bony fish like sardines or mackerel.

How do I know when the fish is perfectly cooked?

The fish is cooked when it flakes easily with a fork and is no longer translucent.

What is the best way to grind the coconut paste?

A good quality blender or food processor works best. Add a little water to help it blend smoothly, but don’t overdo it – you want a coarse paste.

Can this dish be made ahead of time?

You can prepare the spice paste ahead of time and store it in the refrigerator for a day or two. However, it’s best to cook the fish just before serving for the best flavor and texture.