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.