Kerala Tamarind Fish Curry
This is a very spicy and tangy recipe made from Kudampuli or Garcinia cambogia or Malabar tamarind. Most seafood recipes from Kerala are prepared using this tamarind. Kudampuli contains phytochemicals which prevents production of fat cells in the body. It is a detoxifier, helps in weight loss, controls appetite, strengthens bones, improves digestion and also known to increase immunity. It’s also used in traditional Ayurveda. Fishes are a good source of omega 3 fatty acids, proteins, iodine, vit D etc. Fish made with tamarind is more healthy than fried one. Researchers from the University of Oxford and the International Agency for Research on Cancer (IARC) says “Consumption of fish appears to reduce the risk of colorectal (bowel) cancer and should be encouraged as part of a healthy diet.” Be sure to select fish by looking into mercury levels, which causes damage and not advisable to consume, especially for women.
Ingredients
- 500 g Salmon (or any fish of your choice)
- 2-3 Kodampuli medium size (or take a amla sized tamarind)
- 2 tsp Chilli powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 5-6 Small Onion
- 1 inch Ginger
- 3-4 Garlic
- ¼ tsp Fenugreek
- A Pinch Fenugreek Powder
- Curry Leaves
Instructions
- Wash Kudampuli (Tamarind) and soak in hot water for about 15min, so as to make the extract easy and fully.
- Blend 2tsp of chilli powder in a mixie with little water. This adds more flavour than adding chilli powder directly.
- Slice Ginger, Chilli and small onions.
- In coconut oil, add fenugreek seeds, roast a while then add ginger, garlic and small onions. Roast for about 5min.
- Add 1tsp of Coriander powder and saute for 2-3min.
- Add the chilli powder (that is blended in the mixie) and saute for a while till oil separates. Make sure the flame is medium or low or else it will burn out.
- Next add Kudampuli (tamarind) along with the soaked water.
- Add ½tsp of turmeric powder, pinch of fenugreek powder, curry leaves and salt and let it boil.
- When it starts boiling add the fish pieces and keep the flame to low or medium. Cover and cook till the fish is done. Make sure not to mix it deeply with spatula else the fish pieces will break.
- Adjust salt accordingly. This curry tastes good with little extra salt and sourness from the tamarind. So dont compromise on that. Also if you need thick gravy, add coconut milk and switch off immediately before letting it boil. or else dry roast coconut, grind it and then add to the gravy for a more thicker and tastier version.
