Kerala Toddy Shop Fish Curry

Toddy shop - Kallu shop which is nothing but a drinking establishment in Kerala, India, where they serve palm toddy, a mildly alcoholic beverage made from the sap of palm trees, is served along with food. I have heard people saying the food served at toddy shop is very spicy and hot with chilies. The main dish is tapioca with red fish curry (Kappa with meen curry)

This recipe is not personally taste by me :) but i learnt from people from Kerala. I planned to taste kappa with meen curry from a toddy shop when i go to Kerala. I wanted the first non-vegetarian recipe in my blog to be toddy shop fish curry prepared in a clay pot (Mann chatti /  Meen chatti). Cooking in clay pot is traditional way of cooking fish curry, the heat circulates evenly and taste of the recipes enhances

Ingredients

• Cleaned and sliced Pomfret fish - 1 no 
  
• Sliced Onion - 1 no
• Sliced tomatao - 1/4  no (Optional )
• Finely chopped ginger  - 3 tsp 
• Green chillies chopped - 5 nos 
• Kodmapuli (Cambodge, malabar tamarind) - 3 nos
• Turmeric powder - 1/4 tsp 
• Chilli powder - 2 tsp 
• Coriander powder - 1 tsp 
• Salt - For taste 
• Cumin seeds - 1/2 tsp 
• Fenugreek - 1/4 tsp
• Curry leaves - as required 

Fish selection is completely your choice and tomato usage in this curry is optional. In this recipe, i avoided usage of tomato but in some versions they use tomato. Kodampuli (Cambodge, malabar tamarind) is a type of tamarind, you can do this curry with normal tamarind juice, but to get authentic Kerala fish curry try to use Kodampuli. 

1. Rinse Kodampuli briefly to dislodge any grit, then soak it in hot water for a few minutes before adding it to curry 
2. Marinate fish, with little salt, turmeric powder and chilli powder and keep aside for about 20 minutes 
3. Heat oil (coconut oil is better option) in a manchatti (clay pot). Add cumin seeds and fenugreek seeds and let it splutter.
4. Next add half of the curry leaves and saute for few seconds.
5. Add ginger, and green chilies. Saute until raw smell leaves. Now reduce flame to low and add sliced onion and cook till golden brown. 
6. This stage if you want to add tomato, means add 1/4 of finely chopped tomato and cook.
7. Add chilli powder,coriander powder and turmeric powder and saute for 5 minutes at low flame.
8. Add water and salt to taste. Mix well and bring it to a boil. Now add the soaked kodampuli and cook for 3 minutes 
9. When the curry starts to boil and turns thick, add the fish and cook at low flame.
10. Oil will start to float over the curry and turn off the heat 
11. Final touch of Kerala cooking, add the remaining curry leaves and a 1/2 tsp of coconut oil.

This curry goes well with hot rice and boiled tapioca (Kappa) 

Health benefits 

Kodmapuli (Cambodge, malabar tamarind) - is a natural anti-oxidant and an effective catalyst for weight loss. It is also helps for stomach upsets, digestion and used against arthritis, uterine diseases, and cure ulcers.