We love to eat fish, and fish always in our weekly's menu. Kudampuli was main spices used for fish curry in Kerala (south india), best thing to cook the fish on the clay pot (chatti) and kept for overnight and enjoy the fish curry in the next day. Kudampuli added the flavors and it also as the preservative. It has a sour taste.
I search on internet the advantage of kudampuli is known to treat stomach disorders and lower bad cholesterol. It is also used as a anti-obesity drug in the west. U can find easly kudampuli in any Indian shop near you ;)
king fish - 1kg
Red chilli powder - 2-3 tbsp
Turmeric powder - 1/4 tsp (i dont use)
Onions thinly sliced - 1
Ginger thinly sliced pieces - 1 tsp
Garlic thinly sliced pieces - 1/2 tsp
Salt - to taste
Kudampuli - 2-3pieces
For the seasoning
Oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few springs
Cut the fish filets to pieces of desired size.
Soak the kudampuli in a cup of water and keep aside.
Heat oil in a deep pan, and fry the onions till translucent. Add ginger and garlic and saute till soft.
Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and fry on low heat till the oil separates.
Add salt and the soaked kudampuli pieces along with the water and bring to a boil.
Add fish pieces and cook on medium heat till the fish is cooked. Increase the heat and add water if required.
Heat oil in frying pan and add the fenugreek seeds and fry till brown. Then add the mustard seeds and when the mustard seeds start to crack, add the shallots and curry leaves and fry till brown. Pour this over the fish curry.
Serve with rice.