Kodava cuisine is figures among the most delectable of all South Indian dishes. What is unique about Kodava fare is the manner in which its various masalas are blended. Kodava food comprises excellent vegetarian and non vegetarian fare prepared with spices grown all over Coorg and neighbouring Kerala.

The Kodava fare is greatly influenced by the mouth-watering South Indian delicacies, plenty of coconut, curry leaves, ginger, chillies and spices.

The Kodavas also relish fish, with the Kodava Meen Curry being a favoured dish.

‘Behind the Scenes’: Ingredients of the Kodava Meen Curry

1.Sear Fish –  1000 gm
2.Onion– 100 gm
3. Slit Green Chilly – 5
4.Ginger – 15 gm
5.Refined Oil – 60 ml
6.Mustard Seeds – 1/8 tbsp
7.Fenugreek Seeds – 1/8 tbsp
8. Salt – to taste
9. Curry Leaves – 10
10. Water – ¼ cup
11.Tamarind Pulp / Kachampuli – ¼ cup

The Masala for Grinding:

1.Grated Coconut – ½ cup
2.Coriander Seeds – 2 tbsp
3.Cumin Seeds – ½ tsp
4.Turmeric Powder – ¼ tsp
5.Cloves – 8
6.Ginger – 15 gm

Ingredients of the Kodava Meen Curry

The ‘Plot’:

1.Begin by pouring oil into a ‘kadhai’ (frying pan). When it turns hot, put in the
mustard and fenugreek seeds.
2.Add sliced onions and fry. Additionally, add the ground masala and fry well.
3.Put in the salt, ginger, slit green chillies and tamarind pulp or kachampuli.
4.Add the water when the gravy boils, along with the fish and curry leaves.
5.Cover the ‘kadhai’ and cook the mixture on medium fire.
6.Stir well to ensure the fish is well-cooked. When the gravy thickens, it is an indication   that the curry is ready to be served.

Bon appétit, friends!

The Kodava Meen Curry

Anuj Kumar Bhagat

Anuj Kumar Bhagat has completed a three year Diploma in Hotel Management from Calcutta in 1999. He possesses 11 years of experience working with Welcom Heritage, Country Inns and Suits by Carlson. He was involved in the Opening and Kitchen Planning of two Country Inns and Suites By Carlson, that is Katra and Paradeep.He specializes in Continental, Indian and Tandoor cuisine.He is with Orange County since April 2008 and works as an executive chef.