King Fish Curry Recipe – Kudam Puli & Kerala Spices

Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Kudam Puli & Kerala Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful King Fish Curry made with kudam puli. This isn’t just any fish curry; it’s a taste of Kerala, a little bit of sunshine in a bowl. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This King Fish Curry is a delightful blend of tangy, spicy, and aromatic flavours. The kudam puli gives it a unique sourness that you won’t find in other curries. It’s relatively quick to make (about 20 minutes of cooking time!), and the result is a restaurant-quality dish that’s perfect for a weeknight dinner or a special occasion. Plus, the firm texture of the King Fish holds up beautifully in the rich gravy.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 200 grams firm fleshed fish (King fish), cut into bite-sized pieces
• 8 shallots (ulli)
• 2-3 garlic cloves
• 1 inch ginger (1″ piece)
• 5 tbsp coconut oil
• ½ tsp black mustard seeds
• A few fenugreek seeds (uluva)
• 2 tsp Kashmiri chilli powder
• ¼ tsp turmeric powder
• 1-2 tsp coriander powder
• 12 curry leaves
• 1-2 pieces kudam puli
• Salt to taste

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key players.

• Kudam Puli: This is the star! Kudam puli is a dried, fermented tamarind pod, and it’s a traditional souring agent in Kerala cuisine. It has a wonderfully complex flavour – fruity, tangy, and slightly smoky. You can usually find it in South Indian grocery stores. If you absolutely can’t find it, you can substitute with tamarind paste, but the flavour won’t be quite the same.
• Fish: I love using King Fish (seer fish) because it’s firm and doesn’t fall apart easily during cooking. But you can also use other firm-fleshed fish like pomfret or red snapper.
• Shallots vs. Onions: We’re using shallots here, not onions. Shallots have a milder, more delicate flavour that’s common in South Indian cooking. They really add a lovely depth to the curry base.
• Fenugreek Seeds: Don’t skip these! Even a small amount of fenugreek seeds adds a beautiful aroma and a subtle bitterness that balances the other flavours. When you toast them, they smell amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the kudam puli in 1 cup of warm water for about 15 minutes. This will soften it up and make it easier to work with.
2. While the kudam puli is soaking, coarsely grind the shallots, garlic, and ginger using a mortar and pestle or a grinder. You don’t want a super-smooth paste; a slightly coarse texture is perfect.
3. Cut your King Fish into bite-sized pieces and set aside.
4. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
5. Add the fenugreek seeds and sauté for a few seconds until they become fragrant.
6. Now, add the ground shallot-ginger-garlic mixture and fry until golden brown. This will take about 5-7 minutes. Stir frequently to prevent burning.
7. Mix in the turmeric powder, chilli powder, and coriander powder. Cook for another minute or two until the spices are roasted and fragrant.
8. Add the soaked kudam puli along with the water it soaked in, and the curry leaves. Bring the mixture to a boil.
9. Gently add the fish pieces and simmer, covered, for 8-10 minutes, or until the fish is cooked through. Be careful not to overcook the fish, or it will become dry.
10. Season with salt to taste. Let the curry rest for at least an hour before serving – the flavours really meld together as it sits. My grandmother always said the next day was even better!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Using good quality coconut oil makes a big difference in the flavour.
• Keep a close eye on the spices while they’re roasting – burnt spices will ruin the curry.

Variations

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom for a delicious vegan version.
• Spice Level: If you like it extra spicy, add more Kashmiri chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

This King Fish Curry is best served with steamed rice. A side of thoran (a Kerala-style vegetable stir-fry) or a simple coconut chutney would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavours will actually deepen overnight!

FAQs

• What is Kudam Puli and where can I find it? Kudam puli is a dried, fermented tamarind pod used for souring in Kerala cuisine. You can find it in South Indian grocery stores or online.
• Can I use a different type of fish in this recipe? Yes, you can! Pomfret, red snapper, or any other firm-fleshed fish will work well.
• How do I adjust the sourness of the curry? If the curry is too sour, add a little bit of jaggery or sugar to balance it out.
• What is the best way to grind the shallots, ginger, and garlic? A mortar and pestle gives the best texture, but a grinder works too. Just don’t over-process it.
• Can this curry be made ahead of time? Absolutely! In fact, it tastes even better the next day. Just store it in the refrigerator and reheat gently.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!