Fish Curry with Kudampuli

Name: Fish Curry with Kudampuli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 700g firm fish (mackerel, sardine, or kingfish), cut into steaks; 200ml thin coconut milk; 150ml thick coconut milk; 1 medium onion, sliced; 3 tbsp ginger-garlic paste; 2 medium tomatoes, chopped; 3 green chilies, slit; 8 curry leaves; 2 tbsp Kashmiri chili powder; 1 tbsp coriander powder; 1 tsp turmeric powder; 3 tbsp kudampuli (Malabar tamarind) soaked in 1/2 cup water for 10 mins; 4 tbsp coconut oil; Salt to taste

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 37. Fish Curry with Kudampuli recipe

⏱️10 minPrep

🔥20 minCook

🕒30 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Fish Curry with Kudampuli

Season fish (5 mins): Rub fish steaks with 1/2 tsp turmeric and salt. Let sit for 5 minutes.
Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder. Stir for 2 minutes; oil separates.
Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
Add kudampuli (2 mins, medium heat): Strain kudampuli water and add to curry along with kudampuli pulp. Simmer for 1 minute.
Add thin coconut milk (2 mins, medium heat): Pour thin coconut milk, bring to gentle simmer.
Finish (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Curry should be moderately thick with golden-tan color from kudampuli.

📖 Cultural notes

Fish Curry with Kudampuli is quintessential Kerala cuisine, where tamarind fruit's unique smoky-sour flavor defines authentic preparation passed down through fishing communities. ---

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