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Kottayam Fish Curry Recipe
This spicy fish curry has become the culinary trademark of the Travancore region though it is proudly referred to as Kottayam fish curry to the outside world. There are 2 main differences that makes this dish stand out from all other seafood preparations of Kerala – use of black kokum as the souring agent instead of tamarind and absence of coconut (no one needs an explanation about Kerala’s fixation with coconut). There are households which add fried strips of coconut to garnish this dish but coconut as such, is not an ingredient which contributes to the flavour of this fish curry. And the best way to eat this is with boiled tapioca – the soothing creamy texture works well with the fiery spiciness of the curry. But it is as delicious when paired with steamed rice and mor kachiyathu (spiced buttermilk curry).
