| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 9g | 6g | 20g |
| sugars | fibre | protein | salt |
| 5g | 4g | 28g | 0.4g |
With roots deeply embedded in French cuisine and Creole gastronomy, I’ve developed an unmistakable penchant for recreating classic international dishes with a touch of personal flair. One such delightful culinary gem that I’ve recently fallen in love with is the Kerala Style Kudampuli Varutha Curry (Fried Pot Tamarind Curry). This lovely main is one of India’s homestyle cookery surprises, brimming with a unique balance of flavors, and guaranteed health advantages.
The Love for Fusion Cuisine
There’s something remarkably satisfying about fusion cuisine, exchanging the traditionality of my familiar Creole-French kitchen for the vibrant exuberance of India’s culinary landscape. The Kerala Style Kudampuli Varutha Curry is a beautifully authentic dish, reminiscent of the depth in Creole cooking with a unique, tangy twist from the pot tamarind (Kudampuli). What I adore about this dish, besides its delicious dance of flavors, is the interesting parallel I find with my deep-rooted beignets and éclairs mastery—likened to exploring new frontiers, while keeping tradition alive.
Nutritional Highlights and Health Benefits
While the rich, hearty taste of Kerala Style Kudampuli Varutha Curry is what first lured me in, the plethora of health benefits enclosed within its key ingredients truly sealed the deal. Pot Tamarind, the star of the show, is known for its weight loss aiding properties, heart health advantages, and its contributions in supporting digestive health. Moreover, as a splendid source of Omega-3 fatty acids, the firm white fish lends a dose of proteins and healthy fats to the curry. And let’s not forget the beneficial anti-inflammatory and antioxidants qualities rendered by the spices and coconut oil, all of which contribute to a tasty healthful concoction.
Culinary Harmony
This spicy, tangy, fish curry, though profoundly satisfying on its own, also effortlessly marries with carb-rich partners. It pairs excellently with traditional Indian staples like rice or naan bread, but also goes surprisingly well with couscous or quinoa, adding an intercontinental fusion touch. Its similarity to the French Bouillabaisse or the Creole Seafood Gumbo gives a comforting sense of familiarity, while it stands out with its defining Asian flavors.
In conclusion, the Kerala Style Kudampuli Varutha Curry (Fried Pot Tamarind Curry) is a medley of profound flavors, steeped in traditional culinary charm, and backed by bountiful health benefits. So, whether you are a gourmand looking for international flavors or a health fan scouring for nutritious recipes, this luscious fish curry is definitely worth trying. Check out the recipe here.
What You’ll Need
- 1.5 lbs of cleaned and cut firm white fish
- 5 pieces of Kudampuli (Pot Tamarind)
- 2 cups of water
- 1 tablespoon of coarse sea salt
- 2 tablespoons of coconut oil
- 1/2 teaspoon of mustard seeds
- 2 tablespoons of fenugreek seeds
- 3 chopped shallots
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped ginger
- 3 chopped green chilies
- 10 curry leaves
- 1 tablespoon of turmeric powder
- 2 tablespoons of chili powder
- 1/2 cup of sliced tomatoes
- 1/2 cup of thick coconut milk
Method
Step One
First, soak the Kudampuli (Pot Tamarind) in 2 cups of water for at least 10 minutes. In this time, it should become soft.
Step Two
Then, take a pan and start heating 2 tablespoons of coconut oil. Once the oil becomes hot, add 1/2 teaspoon of mustard seeds and 2 tablespoons of fenugreek seeds.
Step Three
When the seeds start to crackle, add 3 chopped shallots, chopped garlic, chopped ginger, chopped green chilies, and 10 curry leaves. Sauté them until they become golden brown in color.
Step Four
Next, you will add the spices. Put in a tablespoon of turmeric powder and 2 tablespoons of chili powder. Sauté well for a minute, ensuring that they don’t get burnt.
Step Five
Add 1/2 cup of sliced tomatoes and cook until they’re soft and mashed well. Additionally, add the soaked Kudampuli along with the water it was soaked in. Stir well and bring the mixture to a boil.
Step Six
Now, add the cleaned and cut firm white fish along with 1 tablespoon of coarse sea salt. Cover the pan and cook on a medium heat for about 15 minutes. Make sure to stir occasionally, checking the consistency of the curry.
Step Seven
Finally, add 1/2 cup of thick coconut milk. Stir well and let it simmer for the next 5 minutes. Then switch off the flame, and allow the dish to rest for a couple of minutes before serving.
Step Eight
Enjoy Kerala Style Kudampuli Varutha Curry with hot steamed rice or any bread of your choice.
