Traditional Fish Curry – A Bowl of Memories

Some recipes don’t just fill your stomach — they fill your soul. For me, that dish has always been fish curry simmering in a clay pot, the kind that makes the whole house smell of comfort and home.

I remember watching my mother prepare it with so much care. The fish would be cleaned early in the morning, fresh from the backwaters or the market. She would grind the spices the old way — on a stone grinder — red chillies, coriander, turmeric, and a touch of fenugreek. Then came the coconut milk, squeezed by hand, creamy and pure.

The earthen manchatti (clay pot) was always the chosen vessel. She believed it added a taste no steel pan ever could. First went the oil and curry leaves, then the paste of spices bubbling with tamarind or kudampuli (Malabar tamarind). The tangy aroma would hit us first, making us all hungry even before the fish was added. Finally, the pieces of fish would slide in gently, left to cook slowly, soaking up the spice and sourness, until the curry turned rich and deep in color.

There was something magical about those meals. A ladle of steaming fish curry poured over fluffy rice, maybe with a papadam on the side — it wasn’t just lunch, it was love, tradition, and the taste of generations carried forward.

Even today, whenever I cook fish curry this way, I feel connected to those moments. A reminder that some recipes are not just food, they are heritage served in a bowl.

📖 Recipe Card: Traditional Fish Curry

Ingredients

• • 500g fresh fish (cut into pieces)

• • 2 tbsp red chilli powder

• • 1 tbsp coriander powder

• • ½ tsp turmeric powder

• • ¼ tsp fenugreek seeds

• • 1 medium onion, sliced

• • 1 tbsp ginger-garlic paste

• • 2–3 pieces kudampuli (Malabar tamarind) or 2 tbsp tamarind pulp

• • 1 cup coconut milk (thick)

• • 2 tbsp coconut oil

• • 1 sprig curry leaves

• • Salt as required

Method

1. 1. Soak kudampuli in warm water for 10 minutes.

1. 1. Heat coconut oil in a clay pot (or thick-bottomed pan). Add fenugreek seeds and curry leaves.

1. 1. Add onions and sauté until soft. Stir in ginger-garlic paste and cook until fragrant.

1. 1. Add red chilli, coriander, and turmeric powders. Sauté gently until raw smell fades.

1. 1. Pour in tamarind water (or kudampuli-soaked water) and bring to a boil.

1. 1. Add fish pieces carefully and simmer until nearly cooked.

1. 1. Pour in thick coconut milk, adjust salt, and cook on low heat for a few more minutes. Do not let it boil after adding coconut milk.

1. 1. Rest the curry for 30 minutes before serving — it tastes even better as the flavors settle.

✨ Tip: Always use a clay pot and coconut oil for the most authentic taste.