POMFRET WITH KUDAM PULI or MALABAR TAMRIND

POMFRET WITH KUDAM PULI or MALABAR TAMRIND: This is a spicy and sour fish curry. It tastes better when made day before. Or at the least make it 3 to 4 hours before having it. It can be had as a side dish with rice or chapattis.

Kudam puli is also known as gambooge or Malabar tamarind or fish tamarind. It has various health medicines. In fact it is even used in ayurvedic medicine. It promotes digestion and there have been studies stating that it aids in weight loss. I am not quite sure about that. But it is definitely a healthier option when compared to the normal tamarind.

Pomfret has good proteins and omega 3 fatty acids. Eating 2 servings of fish every week improves your health and increases your life line.

INGREDIENTS:

Pomfret – 6 slices

Red Onion – 1 small

Garlic cloves – 2

Ginger – 1/2” piece

Kudam Puli – 1 to 2 pieces

Curry leaves – a sprig

Chilli powder – 1 tablespoon

Turmeric powder – ½ teaspoon

Coriander powder – ¾ tablespoon

Fenugreek powder – a pinch

Salt to taste

Oil – 1 tablespoon

METHOD:

Clean and cut fish. I have used only 6 slices of medium size. Slice onions and cut garlic and ginger into small pieces.

Heat oil in a pan and add fenugreek seeds. Once brown, add the onions and sweat them. Add ginger and garlic and sauté for about 2 to 3 minutes. Do not brown the onions.

Add turmeric powder, chilli powder and coriander powder. Sauté till the raw smell goes.

Add salt and Kudam puli and mix. Immediately add water, just enough so that the fish would not burn while cooking. Do not add too much water. Less than a quarter cup would be fine. Boil the mixture well.

Once the whole mixture bubbles, add the fish. Do not sauté or mix as you might break the fish pieces and curry leaves. So gently toss the pieces to cover them in the curry. Cover the pan with a lid and cook.

Once the fish is cooked, gently toss the fish to the other side and turn off the stove. Serve after 3 to 4 hours so that the slices absorb the spice and sourness of the curry.

NB: If the curry turns out to be more spicy, you may add a small amount of coconut milk to this.

UNRIPE BANANA SMASH WITH PEPPER or KAYA PUZHUKKU

UNRIPE BANANA SMASH WITH PEPPER / KAYA PUZHUKKU:  I wanted to reduce the oil I use for cooking the unripe banana stir fry and I ended up with this. It is a tasty one and has a puzhukku or almost smashed texture.  It is a salty spicy one!

Unripe banana helps your intestinal colon healthy. It also increases the body’s ability to absorb calcium. It also has vitamin B6, potassium and vitamin C.

Unripe bananas have resistant starch. If you notice, the term resistant starch has been the “it” word recently among the weight watchers. They say resistant starch allows you to aid weight loss as it moves through your intestine undigested and thereby giving you the fullness feel.

Now, I really love unripe bananas. So here goes the recipe.

INGREDIENTS:

Unripe Bananas – 2

Red Onion – 1

Pepper Powder -1/4 to ½ tablespoon

Curry leaves – a sprig

Turmeric powder – a pinch

Salt to taste

Oil

METHOD:

Clean and dice the unripe bananas. The smaller the piece the easier it gets cooked.  Slice the onions.

Transfer the banana pieces to a pan and pour little water (just enough to cook. Remember water will also ooze out from the bananas during cooking). Add salt and turmeric powder. Check in between so that you won’t burn the bananas. Close the pan with a lid.

Place the pan on low flame and cook until bananas are really tender. Add the curry leaves and pepper and onions and drizzle oil once the water has totally dried out. Mix well and serve.

NB: I have used coconut oil as the mix of coconut oil with bananas is irresistible.