Kurumulaku Vatticha Meen Curry, or Black Pepper Fish Curry, is a bold and aromatic fish preparation from Kerala. This dish stands out for its rich, spicy, and peppery flavor, making it a favorite among spice lovers. Unlike the traditional fish curries that rely heavily on red chili and tamarind, this preparation uses black pepper as the primary spice, creating a deep and intense heat that complements the fresh flavors of the fish.
The key ingredient in this dish is black pepper, known as Kurumulaku in Malayalam. Black pepper has been a prized spice in Kerala cuisine for centuries, adding not just heat but also a robust depth of flavor. Slow cook the fish with a rich blend of onion, garlic, and black pepper, allowing the spices to penetrate deeply into the flesh. The slow simmering technique ensures that the curry develops an intense taste, making it perfect to pair with rice or kappa (tapioca).
The term vatticha in Malayalam refers to the process of reducing or thickening a curry. Unlike watery fish curries, the dish has a thick, almost gravy-like consistency. Slowcook the ingredients, allowing the spices to coat the fish evenly. Coconut oil, curry leaves, and shallots add an authentic Kerala touch, enhancing the overall taste profile.
Black Pepper Fish Curry is best enjoyed with steaming hot rice or Kerala-style tapioca (Kappa). The thick, pepper-infused gravy pairs beautifully with these staples, making it a wholesome meal for spice enthusiasts.
