Sweet, tangy and wholesome – a Pomfret fish recipe, Kerala style!
It’s December! The weather is officially cold, Christmas is right around the corner and we’re already looking for an excuse to start cooking up rich delicacies. This Kerala-style, Kudampuli Fish Curry with White Pomfret is one of them. Mildly spicy, tangy and best served over some rice and mashed tapioca, this easy-to-make curry is the perfect meal to warm you up this season.
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What goes into a Kudampuli Fish Curry?
Also known as Meen Mulakittathu or fish in red chilli, this dish has its origins in the Malabar region of Kerala, specifically Kannur. It’s enjoyed for the immersive sweet and sour flavours that it offers that comes from a key, tangy ingredient – kudampulli or Pot Tamarind.
Quick sidebar on kudampuli: this berry-like fruit is used as a souring agent in most Kerala fish curries. In Karnataka, it is known as uppage. The fruit’s extract or its dried rind provides tartness to the dish (in this recipe we’ll be using its rind). It’s got a distinctive sweet-sour flavour that makes it different from regular tamarind, which is purely tart in nature.
Besides the kudampuli, the ingredients for this curry are fairly straightforward. You can use any fleshy fish for this dish, such as Seer, Red Snapper or Pearl Spot. We have used White Pomfret – the mild taste of the fish pairs nicely with the flavourful gravy. This recipe takes a total of 40 minutes to make, but with our cleaned and cut White Pomfret Steaks you don’t have to spend ANY time on meat prep!
Tips to make a delicious Kudampuli Fish Curry
- The vivid red colour of the dish comes from the use of red Kashmiri chilli powder. This chilli powder isn’t really spicy so if you want to amp up the spice, you can stick to regular chilli powder.
- For the authentic, Kerala-style experience, we encourage you to use a clay cooking pot (known as a meenchatti). These pots have a porous nature and regulate moisture while cooking, changing the flavours of the curry.
- Cook this dish a day earlier to enjoy it in its prime form! The curry tastes best the day after it has been prepared.