- **Kudampuli preparation:** The dried, blackened pods soaked in warm water 10–15 minutes — the soaking water (a concentrated, deeply flavoured, brown liquid) and the softened pod itself are both added to the curry. - **The coconut milk:** Thin coconut milk (the second extraction) used for the base simmer; thick coconut milk (the first extraction, highest fat) added in the final 5 minutes — adding thick coconut milk early causes it to split under prolonged heat. - **The fish:** Added to the already-flavoured base (after the kodampuli and coconut milk have simmered) — poached rather than fried. 8–10 minutes only.
Indian Cookery Course