Kudam puli is the Malayalam word for Malabar tamarind ( Garcinia cambogea ). It is known for its pumpkin-shaped, sour-tasting fruit which is used as a spice in Kerala kitchens. Extracts from the garcinia fruit find application in several weight loss tonics and pills. According to Ayurveda, kudampuli promotes digestion. It is indigenous to India and parts of Asia. The extract is hydroxycitric acid (HCA), claimed to suppress appetite and enhance fat-burning. The dried rind is used as a condiment to flavour fish curry in Kerala.
Now, for a recipe.
Kerala fish curry
Ingredients
Seer fish: 250 gm
Kudam Puli (Malabar tamarind/Gamboge): 2 pieces
Kunjulli (shallots): 3 or 4
Red chilli powder: half tsp
Fish masala powder: 1 tbsp
Turmeric powder: half tsp
Coriander powder: 2 tsp
Mustard seeds: half tsp
Sliced onion: 1 large
Slit green chillies: 3
Garlic pods (finely chopped): 4 or 5
Ginger (finely sliced): 2 tbsp
Fenugreek powder: half tsp
Curry leaves: a sprig
Coriander leaves: chopped (a handful)
Water: 1 cup or more as needed
Salt to taste
For the marinade:
Fish masala powder: 2 tbsp
Ginger paste: half tsp
Garlic paste: half tsp
Salt as required
Method: Clean, wash and cut the fish into medium-sized pieces. Add a pinch of turmeric while washing it. Marinade with the fish masala powder, ginger-garlic paste and salt. Set aside for half an hour. Soak the kudam puli in a little water. Heat a non-stick pan. Roast shallots (kunjulli), fish masala powder, chilli powder and coriander powder on low heat. Grind the roasted ingredients into a smooth paste with a little water. Heat oil in a kadai and splutter mustard seeds. Add onions, green chillies, curry leaves, ginger and garlic and sauté for a while. When the onions turn brown, add the ground masala paste along with 1 cup water and salt. When the gravy starts boiling, add the fish pieces and kudam puli pieces. Add more water if required, so as to cover the fish. Sprinkle some fenugreek powder. Cover and cook on gentle heat for 15 minutes. If you like the taste of cilantro, garnish the curry with a handful of leaves.
Note: You can use this recipe for any fish variety. Allow the curry to stand for at least 5 hours before serving so that the gravy absorbs all the flavours.
ABHISHEK BASU
Executive Sous Chef
The Park
