Kottayam Style Fish Curry (Instant)

Kottayam Style Fish Curry (Instant)

    Ingredients

1. Fish – ½ kg (cleaned and cut into medium pieces)

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

Method

1. In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind releases its flavour into the water. Set it aside.

2. Heat coconut oil in a clay pot. Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

3. Add the sliced ginger and garlic. Sauté well until it turns golden and aromatic.

4. In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

5. Lower the heat and add this spice paste to the pot. Stir and cook until the raw smell goes.

6. Pour in the prepared kudampuli water with the kudampuli pieces. Mix well and keep on medium flame.

7. Add the fish pieces one by one. Gently swirl the pot to coat the fish with masala. Do not stir too much.

8. Let the fish cook on medium heat. Occasionally swirl the pot gently. Once the fish is cooked, check salt and adjust if needed.

9. Add a few curry leaves on top, give a final gentle swirl, and cover the pot.

   
   

   Your spicy and tangy fish curry is ready!
   Enjoy with soft boiled Kerala rice, kappa (steamed tapioca).
   
   
   Usually, fish curry becomes tastier the next day. But this Kottayam-style fish curry eat instead! No waiting needed. Just serve and enjoy.
   
   
   
   

   
   

   
   

   
   

   
   

         

Your spicy and tangy fish curry is ready!

Best enjoyed hot with soft boiled Kerala rice or kappa (steamed tapioca).

Usually, fish curry tastes better the next day, but this one is special — it’s delicious right away. So don’t wait. Just serve and enjoy!

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You said:

Ingredients Fish – ½ kg Ginger – 2 tbsp (sliced) Garlic – 2 tbsp (sliced) Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference) Mustard seeds – 1 tsp Fenugreek seeds – ½ tsp Turmeric powder – ½ tsp Red chilli powder – 2 tsp Kashmiri chilli powder – 4 tbsp Curry leaves – a few sprigs Salt – to taste Coconut oil – 4 tbsp Water – as needed Method In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind infuses into the water. Set it aside. Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves. Add the sliced ginger and garlic. Sauté until golden brown and aromatic. In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste. Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears. Pour in the kudampuli water with Kudampulli . Mix well and keep the medium flame. Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish. Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed. Finally, add a few curry leaves. Gently swirl the pot again and cover it. (This fish curry eat it instead if don’t wait for long to eat. ) Your spicy and sour fish curry is ready! Enjoy with soft boiled rice, kappa (steamed tapioca),

ChatGPT said:

This looks like a traditional Kerala-style Fish Curry with kudampuli (Malabar tamarind), known for its spicy and tangy flavors. Here's a clearer, formatted version of your recipe that you can easily follow or share:

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Kerala-Style Spicy & Sour Fish Curry

Ingredients

• Fish – ½ kg (cleaned and cut into medium pieces)

• Ginger – 2 tbsp, sliced

• Garlic – 2 tbsp, sliced

• Malabar Tamarind (Kudampuli) – 6 pieces (adjust to taste)

• Mustard Seeds – 1 tsp

• Fenugreek Seeds – ½ tsp

• Turmeric Powder – ½ tsp

• Red Chilli Powder – 2 tsp

• Kashmiri Chilli Powder – 4 tbsp (for color and mild heat)

• Curry Leaves – A few sprigs

• Salt – To taste

• Coconut Oil – 4 tbsp

• Water – As needed

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Method

1. Prepare the Kudampuli Water
   In a saucepan, boil some water with kudampuli and a little salt. Let the tamarind infuse well. Set this aside.

2. Start the Curry Base
   Heat coconut oil in a traditional clay pot (for authentic flavor). Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves.

3. Sauté the Aromatics
   Add sliced ginger and garlic. Sauté until golden and fragrant.

4. Make and Add Spice Paste
   In a small bowl, combine turmeric, red chilli powder, and Kashmiri chilli powder with a little water to form a paste. Reduce the heat and add this paste to the pot. Stir well and cook until the raw smell disappears (about 3–5 minutes).

5. Add Kudampuli Water
   Pour in the prepared kudampuli water (including the pieces). Mix everything well.

6. Cook the Fish
   Add fish pieces one by one. Gently swirl or shake the pot to coat the fish with the masala—avoid stirring too much to keep the fish intact. Cook over medium heat until fish is done.

7. Finish & Rest
   Taste and adjust salt. Add a few more curry leaves, gently swirl the pot again, and cover. Let it rest for a few minutes before serving.

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Serving Suggestion

Best enjoyed hot and fresh, served with:

• Steamed rice

• Kappa (boiled and mashed tapioca)

Tip: This curry tastes great on the same day. It's perfect for those who enjoy bold flavors with a spicy and tangy punch.

Would you like a printable version or a shopping list for this recipe?

You said:

Don’t change my style

ChatGPT said:

Got it! Here’s your original recipe with your style intact, just slightly cleaned up for clarity—no changes to your tone or structure:

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Ingredients

• Fish – ½ kg

• Ginger – 2 tbsp (sliced)

• Garlic – 2 tbsp (sliced)

• Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

• Mustard seeds – 1 tsp

• Fenugreek seeds – ½ tsp

• Turmeric powder – ½ tsp

• Red chilli powder – 2 tsp

• Kashmiri chilli powder – 4 tbsp

• Curry leaves – a few sprigs

• Salt – to taste

• Coconut oil – 4 tbsp

• Water – as needed

---

Method

In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind infuses into the water. Set it aside.

Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

Add the sliced ginger and garlic. Sauté until golden brown and aromatic.

In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears.

Pour in the kudampuli water with kudampuli. Mix well and keep the medium flame.

Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish.

Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed.

Finally, add a few curry leaves. Gently swirl the pot again and cover it.

(This fish curry eat it instead if don’t wait for long to eat.)
Your spicy and sour fish curry is ready! Enjoy with soft boiled rice, kappa (steamed tapioca).

---

Let me know if you want this in an image or shareable card without changing your tone.

You said:

Add ingredients numbers

ChatGPT said:

Absolutely! Here’s your recipe with numbered ingredients, keeping your style the same:

---

Ingredients

1. Fish – ½ kg

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

---

Method

In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind infuses into the water. Set it aside.

Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

Add the sliced ginger and garlic. Sauté until golden brown and aromatic.

In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears.

Pour in the kudampuli water with kudampuli. Mix well and keep the medium flame.

Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish.

Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed.

Finally, add a few curry leaves. Gently swirl the pot again and cover it.

(This fish curry eat it instead if don’t wait for long to eat.)
Your spicy and sour fish curry is ready! Enjoy with soft boiled rice, kappa (steamed tapioca).

---

Let me know if you want it as a downloadable recipe card!

You said:

Ingredients Fish – ½ kg (cleaned and cut into medium pieces) Ginger – 2 tbsp (sliced) Garlic – 2 tbsp (sliced) Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference) Mustard seeds – 1 tsp Fenugreek seeds – ½ tsp Turmeric powder – ½ tsp Red chilli powder – 2 tsp Kashmiri chilli powder – 4 tbsp Curry leaves – a few sprigs Salt – to taste Coconut oil – 4 tbsp Water – as needed Method In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind infuses into the water. Set it aside. Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves. Add the sliced ginger and garlic. Sauté until golden brown and aromatic. In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste. Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears. Pour in the kudampuli water with Kudampulli . Mix well and keep the medium flame. Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish. Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed. Finally, add a few curry leaves. Gently swirl the pot again and cover it. Normally fish curry become tasty long time wait. But this fish curry eat instantly. Your spicy and taggy fish curry is ready! Enjoy with soft boiled Kerala rice, kappa (steamed tapioca),

ChatGPT said:

Thanks for sharing your version again! Here's your exact recipe with numbered ingredients as you asked, keeping your tone and style untouched:

---

Ingredients

1. Fish – ½ kg (cleaned and cut into medium pieces)

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

---

Method

In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind infuses into the water. Set it aside.

Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

Add the sliced ginger and garlic. Sauté until golden brown and aromatic.

In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears.

Pour in the kudampuli water with Kudampulli. Mix well and keep the medium flame.

Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish.

Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed.

Finally, add a few curry leaves. Gently swirl the pot again and cover it. Normally fish curry become tasty long time wait. But this fish curry eat instantly.

---

Your spicy and taggy fish curry is ready! Enjoy with soft boiled Kerala rice, kappa (steamed tapioca).

---

Let me know if you want this styled as a recipe card or image for sharing!

You said:

Can you change infuses word

ChatGPT said:

Of course! Here's your recipe with the word "infuses" replaced, keeping everything else in your original style:

---

Ingredients

1. Fish – ½ kg (cleaned and cut into medium pieces)

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

---

Method

In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind releases its flavour into the water. Set it aside.

Heat coconut oil in a clay pot. Once hot, add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

Add the sliced ginger and garlic. Sauté until golden brown and aromatic.

In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

Lower the heat and add the spice paste to the pot. Stir continuously for a few minutes until the raw smell disappears.

Pour in the kudampuli water with Kudampulli. Mix well and keep the medium flame.

Add the cleaned fish pieces one by one. Gently stir to coat the fish with the masala. Cook on medium heat without stirring too much to avoid breaking the fish.

Occasionally, gently rotate or swirl the pot instead of using a spoon. Once the fish is cooked, taste and adjust salt if needed.

Finally, add a few curry leaves. Gently swirl the pot again and cover it. Normally fish curry become tasty long time wait. But this fish curry eat instantly.

---

Your spicy and taggy fish curry is ready! Enjoy with soft boiled Kerala rice, kappa (steamed tapioca).

---

Let me know if you want any other word tweaks — happy to help!

You said:

Make method add number each and every step

ChatGPT said:

Absolutely! Here's your full recipe with numbered steps in the method, keeping your style and expressions intact:

---

Ingredients

1. Fish – ½ kg (cleaned and cut into medium pieces)

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

---

Method

1. In a saucepan, add some water, kudampuli, and salt.

2. Boil the mixture so the tamarind releases its flavour into the water. Set it aside.

3. Heat coconut oil in a clay pot.

4. Once hot, add mustard seeds and let them splutter.

5. Add fenugreek seeds and curry leaves.

6. Add the sliced ginger and garlic.

7. Sauté until golden brown and aromatic.

8. In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

9. Lower the heat and add the spice paste to the pot.

10. Stir continuously for a few minutes until the raw smell disappears.

11. Pour in the kudampuli water with kudampuli.

12. Mix well and keep on medium flame.

13. Add the cleaned fish pieces one by one.

14. Gently stir to coat the fish with the masala.

15. Cook on medium heat without stirring too much to avoid breaking the fish.

16. Occasionally, gently rotate or swirl the pot instead of using a spoon.

17. Once the fish is cooked, taste and adjust salt if needed.

18. Finally, add a few curry leaves.

19. Gently swirl the pot again and cover it.

20. Normally fish curry become tasty long time wait. But this fish curry eat instantly.

---

Your spicy and taggy fish curry is ready!
Enjoy with soft boiled Kerala rice, kappa (steamed tapioca).

---

Let me know if you want this turned into a PDF or image card!

You said:

Not this much step in number

ChatGPT said:

Got it! You want the method steps numbered more naturally—grouped into meaningful actions, not every small line. Here's the revised version with clean, numbered steps that still match your style:

---

Ingredients

1. Fish – ½ kg (cleaned and cut into medium pieces)

2. Ginger – 2 tbsp (sliced)

3. Garlic – 2 tbsp (sliced)

4. Malabar Tamarind / Kudampuli – 6 pieces (adjust based on your sourness preference)

5. Mustard seeds – 1 tsp

6. Fenugreek seeds – ½ tsp

7. Turmeric powder – ½ tsp

8. Red chilli powder – 2 tsp

9. Kashmiri chilli powder – 4 tbsp

10. Curry leaves – a few sprigs

11. Salt – to taste

12. Coconut oil – 4 tbsp

13. Water – as needed

---

Method

1. In a saucepan, add some water, kudampuli, and salt. Boil the mixture so the tamarind releases its flavour into the water. Set it aside.

2. Heat coconut oil in a clay pot. Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.

3. Add the sliced ginger and garlic. Sauté well until it turns golden and aromatic.

4. In a small bowl, mix turmeric powder, red chilli powder, and Kashmiri chilli powder with a little water to make a thick paste.

5. Lower the heat and add this spice paste to the pot. Stir and cook until the raw smell goes.

6. Pour in the prepared kudampuli water with the kudampuli pieces. Mix well and keep on medium flame.

7. Add the fish pieces one by one. Gently swirl the pot to coat the fish with masala. Do not stir too much.

8. Let the fish cook on medium heat. Occasionally swirl the pot gently. Once the fish is cooked, check salt and adjust if needed.

9. Add a few curry leaves on top, give a final gentle swirl, and cover the pot.