If there's one ingredient that defines the soul of Kerala fish curry, it's Kudampuli — the sun-dried, smoked Malabar Tamarind that gives the dish its signature deep, tangy flavour. Unlike regular tamarind, Kudampuli has a unique smokiness that no substitute can replicate.
Why Kudampuli?
Kudampuli (also called Gamboge or Fish Tamarind) is harvested from the Garcinia Cambogia fruit, dried and naturally smoked in Kerala's coastal villages. It's the secret behind the rich, dark gravy of a true Kerala fish curry — and it's what makes this dish unmistakably different from any other fish curry in India.
Ingredients
- 500g firm fish (King Fish or Sardines work best)
- 2-3 pieces ELA Spices Malabar Tamarind (Kudampuli), soaked in ½ cup warm water for 10 minutes
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 sprigs curry leaves
- 3 shallots, sliced
- 1 tsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
Method
- Heat coconut oil in a clay pot (manchatti) or heavy pan. Add mustard seeds and let them splutter.
- Add curry leaves and shallots. Sauté until golden.
- Add ginger-garlic paste and cook for 2 minutes.
- Add red chilli powder, coriander powder, and turmeric. Stir well for 1 minute on low heat.
- Pour in the Kudampuli along with its soaking water. Add ½ cup more water and bring to a simmer.
- Add the fish pieces gently. Do not stir — swirl the pan instead to coat the fish.
- Cook on medium heat for 8-10 minutes until the fish is cooked through and the gravy thickens.
- Pour in coconut milk, simmer for 2 more minutes, and remove from heat.
- Rest for at least 30 minutes before serving — the flavour deepens beautifully.
Serving Tip
Serve with red Kerala rice or kappa (tapioca). The curry tastes even better the next day as the Kudampuli continues to infuse the gravy.
Use code SPICE10 for 10% off your first order of ELA Spices Malabar Tamarind — shipped worldwide from Kerala.