Travancore Fish Curry

Description

Travancore Fish Curry is a traditional dish from the southern coastal belt of Kerala, particularly the erstwhile princely state of Travancore, which includes districts like Thiruvananthapuram, Kollam, and Pathanamthitta. Known for its refined balance of sourness and spice, this curry features fresh fish simmered in a gravy made from ground coconut, raw mango or tamarind, green chilies, and turmeric.

What sets Travancore Fish Curry apart is the use of coconut paste and the subtle inclusion of shallots, curry leaves, and mustard seeds, giving the dish a smooth, mellow texture with deep coastal undertones. It is often slow-cooked in earthen pots to enhance its flavor and is commonly served with red rice or tapioca.

This dish reflects the culinary elegance of Kerala’s southern regions and continues to be a nostalgic favorite in Malayali homes across cities like Ottawa, Windsor, and Surrey.