Kerala Style Mulaghum Puliyum Fish Curry With Kudampuli Or Cambodge Tamarind
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
  • Fish pieces- 8 (sea bass, sea bream, kingfish, sardines, pomfret or mackerel)
For making spice mix
  • Kashmiri chili powder- 2 tbsp
  • Turmeric powder- ¼ tsp
  • Water- 3 tbsp
For making curry
  • Coconut oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Curry leaves- 10 leaves
  • Fenugreek seeds- 1 tsp
  • Garlic, chopped- 4 cloves
  • Ginger, chopped- 2-inch slice
  • Spice mix
  • Warm water- 1 cup
  • Kudampuli or gambodge tamarind- 3 slices soaked in ¼ cup warm water
  • Salt- 2 tsp
For garnish
  • Fenugreek powder- ½ tsp
  • Coconut oil- ½ tbsp
  • Curry leaves- 8 leaves
Instructions
  1. I've taken sea bass fish, sea bream, kingfish, pomfret, sardines or mackerel are ideal for making this fish curry.
  2. For making this, kudampuli or cambodge tamarind has to be used, available in Indian stores.
  3. Take 3 slices tamarind, rinse in water & soak in ¼ cup warm water for 15 minutes.
  4. In a bowl, combine Kashmiri chili powder, turmeric & water to a smooth paste.
  5. Kashmiri chili powder has to be used, it's mild & imparts a vibrant red color.
  6. Regular chili powder is very hot & will give a nice vibrant color.
  7. Place a claypan or saucepan over medium heat.
  8. Add coconut oil, let turn hot.
  9. Add mustard seeds, let them splutter.
  10. Add fenugreek seeds, saute for a few seconds, don't let the seeds turn brown.
  11. Add curry leaves, ginger & garlic; saute till they turn golden in color.
  12. Lower the heat, add the prepared spice mix & saute in oil for 2 minutes. Don't burn the spices.
  13. Add 1 cup warm water & combine well.
  14. Season with 2 tsp salt.
  15. Add the soaked tamarind along with the water, combine well.
  16. Let the gravy come to a boil.
  17. Add the fish pieces & immerse in the gravy.
  18. Close with the lid & cook over medium heat for 10 minutes.
  19. After that lower the heat & cook for 5 minutes till the fish has cooked well & the gravy starts to thicken.
  20. Add the powdered fenugreek seeds, coconut oil & curry leaves.
  21. Gently swirl the pan & cook for 2 minutes.
  22. Take the pan off the heat & keep it covered for some time.
  23. This curry will taste better the next day.
  24. Serve with kappa-tapioca puzhukku or rice, enjoy!
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kerala-style-mulaghum-puliyum-fish-curry-with-kudampuli-or-cambodge-tamarind/