Preparation Provenance Verified · Examination Grade

Kerala Fish Curry with Kodampuli

Key Principles

- **Kudampuli preparation:** The dried, blackened pods soaked in warm water 10–15 minutes — the soaking water (a concentrated, deeply flavoured, brown liquid) and the softened pod itself are both added to the curry. - **The coconut milk:** Thin coconut milk (the second extraction) used for the base simmer; thick coconut milk (the first extraction, highest fat) added in the final 5 minutes — adding thick coconut milk early causes it to split under prolonged heat. - **The fish:** Added to the already-flavoured base (after the kodampuli and coconut milk have simmered) — poached rather than fried. 8–10 minutes only.

Source

Indian Cookery Course

Food Safety / HACCP — Kerala Fish Curry with Kodampuli

Generates a professional HACCP brief with CCPs, temperature targets, and allergen flags.

Kitchen Notes — Kerala Fish Curry with Kodampuli

Generates a laminated-pass-style reference card for your kitchen team.

Recipe Costing — Kerala Fish Curry with Kodampuli

Calculates ingredient costs from your on-file supplier prices.