Thalassery Chicken Biryani & Kerala Fish Curry with Kudampuli - Cooking Lessons

Spice Up Your Kitchen Skills!

 
Learn to Cook Kerala Classics!
Join our hands-on cooking class and master two timeless favorites:
Thalassery Chicken Biryani & Kerala Fish Curry with Kudampuli

📅 Date: 21/5/25
🕝 Time: 2:30 PM – 4:30 PM

✅ Simple, step-by-step guidance
✅ Take home the confidence to recreate it anytime! 

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Kerala-Style Fish Curry with Kudampuli (Cocum)
Kerala Fish Curry with Kudampuli is a classic, spicy, and tangy dish that truly captures the unique flavors of Kerala. Unlike other South Indian fish curries, this version uses kudampuli—a smoky, souring agent that defines its unique taste.

Few tips while making fish curry:

Soak the Kudampuli:
Always soak kudampuli in warm water for 10–15 minutes before using. This helps soften it and release its flavor into the curry.

Use a Clay Pot (Meen Chatti):
Traditional clay pots enhance the flavor and retain heat, making the curry taste even better.

Don’t Over-Stir:
Once the fish is added, gently swirl the pot instead of stirring with a spoon to prevent breaking the delicate pieces.