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KERALA NADAN FISH CURRY MADE WITH KUDAMPULI

KERALA NADAN FISH CURRY RECIPE / KERALA STYLE FISH CURRY MADE WITH KODAMPULI

WHAT IS KUDAMPULI

The English name of Kudampuli is “Malabar Tamarind or Pot Tamarind”. It is found commonly in Southeast Asia and India, particularly Kerala and Karnataka. Kudampuli is a small, round-shaped tropical fruit that is used as a souring agent in fish recipes.

Malabar Tamarind, scientifically known as Garcinia Cambogia, is a traditional spice available particularly in tropical regions.

According to a research, this tropical fruit extract is not only good for weight loss, but at the same time it is good for cardiovascular health, boosts energy, helps in detoxifying the body and helps in strengthening the bones.

Apart from being a souring agent for delicious dishes, kudampuli is well-known for offering multiple health benefits. For several years, the rinds of the fruit have been dried and consumed as a remedy for stomach ailments.

INGREDIENTS

  • Fish – ½ kg [ any fish ]
  • Coconut Oil – 2 or 3 tbsp
  • Shallots – 12 thinly sliced OR  a small onion
  • Ginger – 1 inch sliced finely
  • Garlic –  6 thinly  sliced
  • Kudam puli –  2 or 3 soaked in 1 cup hot water
  • Kashmiri Chilly Powder – 2 OR 3 TBSP or as per taste
  • Coriander pwdr – 2 tsp
  • Turmeric Powder- 1/4 tsp [ OPTIONAL ]
  • Fenugreek seeds – 1/4 tsp
  • Mustard seeds: ½  tsp
  • Water: 1 OR 1 ½ cup
  • Curry leaves: 2 sprigs
  • Salt to taste

 METHOD:

Wash the kudampuli .Shred and soak kudampuli in ½ cup hot water and keep aside.

Heat a pan with coconut oil, add  fenugreek seeds and  mustard seeds, allow it to splutter.

Add in the sliced shallots, ginger-garlic , curry leaves, saute it on medium flame till it gets slightly brown.

Lower the flame and add chilli pwdr + turemeric + coriander pwdr , mix well and stir fry for few seconds .

Add in the soaked kudampuli along with the water + 1cup water + salt .

Mix well and bring it to boil on medium flame .

Once it starts boiling , slide in the fish .

Cover and cook on low or medium flame for about 12 -15 min.Stir in between .

Once done drizzle 1 or 2 tsp  coconut oil and add few curry leaves .

 Switch off the fire.

Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.

Serve with rice. – HOW TO COOK KERALA RED MATTA RICE

NOTES

  1. In Kerala they cook the fish curry in clay pot .
  2. Use of coconut oil , kudampuli and shallots is must for authentic taste .
  3. The amount of chilly powder used in kerala is roughly about 3 to 4 tbsp , But I have added very less .

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