Fish Curry is a one of the traditional favorites of Malayalees. Coconut oil, chilli powder and a special tamarind (kodampuli) are necessary ingredients. Ground coconut or coconut milk is added in some versions of the curry. It is traditionally made in an earthen vessel, known as chatti which contributes to the great taste of the curry. The curry leaves added enhances the flavor of the Kerala fish curry. The recipe has many regional variations. This curry, served with rice and
Kappa Vekichathu, is a part of the daily menu of the Malayalees.
