The Kerala Fish Curry has a repute world over for the intricate use of spices, coconut and gamboges (kudampuli). Yummybay R&D; came up with the conclusion that, an average malayali enjoys this delicacy at least 3 times a week. So, what’s so peculiar about this curry that has stolen hearts around the world? We were on the hunt for an answer for this. So we went backpacking across Kerala to find the varieties of this awesome dish. Our first visit took us an elite toddy bar in Kochi, and we asked the ever favorite kappa and meencurry, what we found particularly different in the curry here is that, its a lot more hotter (spicy) than expected and abundant usage of gamboges, the texture and flavour of the curry indicated that they have used very less or no coconut base at all. Alas we all ended up smashed all thanks to the spicy fish curry. Next day our adventure took us to Alapuzha where we enjoyed king fish curry in nice coconut base slightly thick gravy that tasted rather pleasant with a s...

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