Kodampuli Fish Curry. Credit: Chatti
Ingredients
Coconut oil: 4 tbsp
Mustard seeds: 1/4 tsp
Fenugreek seeds: 1/4 tsp
Ginger: 2.5 cm piece (cut into long strips)
Garlic cloves: 10 (peeled)
Shallots: 120 g (sliced)
Curry leaves: 1 sprig
Turmeric powder: 1/4 tsp
Chili powder: 1 tsp
Kashmiri chili powder: 1 tbsp
Salt: to taste
Kingfish: 500 g (cut into chunks)
Water: 240 ml
Kodampuli (Malabar tamarind): 4 pods
“Kodampuli, also called Malabar tamarind, is a souring agent with great therapeutic value,” says chef Mathew. The ingredient is used extensively in Kerala cuisine, especially among the Syrian Christian community. His pro tip: serve the fish curry a day after cooking. The extra resting time allows deeper flavor absorption—“it tastes even better.”
How to make Kodampuli Fish Curry
01.
Prepare the Base
- Heat the coconut oil in a pan, earthenware pot, or chatti until hot.
- Add the mustard and fenugreek seeds and let them crackle.
02.
Make the Kodampuli Water
- Soak 4 pods in 120 ml of warm water for 15 minutes, then strain and reserve the liquid.
03.
Sauté the Aromatics
- Add the curry leaves, garlic, ginger, and shallots.
- Sauté for 7–8 minutes, until the shallots turn light golden brown.
04.
Add the Spices
- Reduce the heat and stir in the turmeric, chili, and Kashmiri chili powders.
- Pour in 1 cup of water and simmer briefly to cook out the raw spice aroma.
05.
Add Tamarind and Simmer
- Add the kodampuli water and salt.
- Bring to a gentle boil and cook for about 5 minutes.
06.
Cook the Fish
- Add the fish pieces and simmer gently for 10 minutes, or until the fish is cooked through.
07.
Rest and Serve
- Remove from heat and allow the curry to rest for at least an hour—or ideally overnight—for the flavors to deepen.
- Serve at room temperature with boiled red rice or mashed tapioca.
