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Kerala Fish Curry

When we went to visit our relative in Kerala, we found an exotic interesting fruits they called “Kudampuli” or Garcinia Cambogia. It just ignited my love of learning about new ingredients.

Garcinia Cambogia is a tropical fruit with distinctive sour taste. It is not only used in cooking but also had an ayurvedic benefits like stimulate weight loss, reduce cholesterol.  It is a good source of vitamin C and helps increase the body metabolism rate.

Kudampuli is usually dried out in the sun until black and dried and used in fish curry for the pungent sour taste.

Fish curry is one of the most famous Kerala dishes. It is so simple and rustic. Fish usually come to your door step with a small fish vehicle. These catch of the day are fresh right from the sea. Sardines are the most popular fish used for curry or deep fry.

Kerala Fish Curry

Ingredients: (4 servings)

500 gm Sardines (you can use mackerel or any fish you like)

50 gm dried Kudampuli or Garcinia Cambogia (or use 2 tbsp tamarind paste)

4 shallots- sliced

4 cloves garlic- minced

2 inches ginger- minced

6-8 curry leaves- optional

1 tsp fenugreek seed

1 green chili

1 tomato- sliced

1 1/2 tsp chili powder

1/2 tsp turmeric powder

2 tsp salt

1 tbsp oil

Heat oil in the pot over the medium heat and add fenugreek seed.

Add shallots, garlic, ginger, whole green chili, and curry leaves and stir until fragrance.

Add chili powder, turmeric powder, tomato and stir for 1 minute.

Add 1 1/2 cups of water, salt and Kudampuli and bring to boil.

Add sardines and let it boil for few second then simmer for 15 minutes without lid.

Allow the water to evaporate to create thick gravy.

Check for seasoning and serve with rice or rice pancake.

I love this hot and sour fish curry with puffy rice. The Kudampuli really works well in balancing the flavor in this simple fish curry.

Have you ever made fish curry before?  How’s your version?

Take care,
Tes

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