The origins of the modern dish can be traced back to
Tamil Nadu and
Kerala.[1]
Preparation
Fish curries are also eaten in
Sri Lanka[2] and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase.[3][4]
For the Lenten Season. Food. Good Housekeeping (Springfield, Mass). March 15, 1890. pp. 218. Volume 10, Number 10. Retrieved February 21, 2012. (Cooking with fish and curry.)