Kodampuli Recipes
  1. TODDY SHOP SPECIAL - Kappa Puzhukku (Mashed Tapioca) & Meen (Fish) Curry with a Kuttanadan touch
  2. Karimeen Curry / Pearl Spot Fish Curry
  3. Kottayam fish curry- Fish in fiery red sauce
  4. Mathi Mulaku-arachathu/Sardines in Red Curry
  5. Kerala Fish Curry (meen pattichathu)
  6. Kappa Biriyani (Maracheeni Biriyani)
  7. Kerala Fish Curry (Meen Koottaan)
  8. Simple Prawns Curry (Kerala Chemmeen Curry)
  9. Simple Kerala Fish Curry
  10. Thenga Paal Meen Curry with Kudampuli (Garcinia cambogia) - Central Kerala Special Fish Curry
  11. Crab Curry - Njandu Curry - Kodampuli
  12. Meen Peera Pattichathu Recipe
  13. Kerala Fish Curry / Meen Curry
  14. Puli Meen
  15. Meen Curry Kudam Puli
  16. Meen Chaar/ Fish Curry w/Coconut
  17. Fish Curry
  18. Meen Vattichathu / Kottayam Fish Curry
  19. Toddy Shop Fish Curry
  20. Meen Curry - Fish Curry
  21. Fish Curry with a Kuttanadan Touch
  22. Varutharacha Meen Curry/ Fish in Roasted Coconut Gravy
  23. KodamPuli Chutney - VEGETARIAN RECIPES
  24. MORINGA ILA THORAN (muringaila thoran) WITH KodamPuli - VEGETARIAN RECIPES

NOTE : Kudampuli is sometimes referred to as "Kokum" in some of the cookbooks from Kerala, and many people misunderstood that Kokum and Kudampuli are the same. But Kokum (Garcinia indica) used in Marathi and Konkani cuisines is a different fruit, these two and are not interchangeable in recipes.

1. TODDY SHOP SPECIAL - Kappa Puzhukku (Mashed Tapioca) & Meen (Fish) Curry with a Kuttanadan touch
Kappa Puzhukku (Semi-Mashed Tapioca/Yucca root seasoned with ground coconut mixture)

Ingredients:
  • 2 medium size Kappa/Tapioca washed, peeled and chopped into small cubes ( Click here for a pictorial on how to clean Kappa/Tapioca)
  • ½ to ¾ cup grated coconut
  • 4 small green chilies finely chopped
  • 1 small red pearl onion/shallots finely chopped
  • ¼ tsp + ¼ tsp tsp turmeric
  • Salt to taste
  • 1 tbsp Oil, preferably coconut oil
  • ½ tsp mustard seeds
  • 3-4 dry red chilies
  • 1 sprig curry leaves
Directions:
  • Wash the cubed pieces thoroughly in cold water; fill a large saucepan with water enough to cover the Kappa/Tapioca and bring to a boil. When it boils, drain the water and fill the pan again with cold water (just enough to get cooked) and add salt and turmeric and cook until the kappa/tapioca is soft, when pierced with a fork/knife.
  • Meanwhile, prepare the ground coconut mixture. Crush and blend the grated coconut well with finely chopped small onion, green chilies, turmeric powder and a tinge of salt (do not add more salt here as you have already added while boiling the root veggie), using your hands OR a mortar-pestle set OR put all the ingredients in a small food processor and pulse 1-2 times.
  • When the Kappa/Tapioca is soft and water is evaporated well, add the grated coconut mixture to this and combine thoroughly, breaking the Kappa/Tapioca cubes with a wooden spatula, to get a semi-mashed Kappa/Yucca and cook for not more than 2 minutes. Do a taste-test here and adjust the salt. In another pan, heat oil and when steaming hot, splutter mustard seeds, dry chilies and curry leaves and pour everything to the semi-mashed Kappa/Yucca and stir well to combine. Serve with Fish curry. (Recipe Follows)

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2. Karimeen Curry / Pearl Spot Fish Curry

Ingredients

Karimeen/ Pearl Spot – 1 kg, each cut into half
Raw mangoes (less sour variety) – 3 medium, cut into pieces
Kudampuli – 2 pieces (optional)
Onions – 2 medium,  sliced
Ginger – 2″ piece, chopped
Garlic – 2 chopped
Green chillies – 6 slit
Curry leaves – 4 sprigs
Turmeric powder – 2 tsp
Chilly powder – 3 tsp
Coriander powder – 2 tsp
Fenugreek/ Uluva/ Methi powder – 1/8 tsp
Water – 2 cups
Thin coconut milk – 2 cups
Thick coconut milk – 1/2 cup
Salt – to taste
Coconut oil – 2 1/2 tbsp

Method

Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add the spice powders and fry for few seconds.  Then add the thin coconut milk, water and salt to taste.  Mix well, close the lid and allow it to boil.  Open the lid and add the fish pieces and mangoes.  Cover and cook on a medium flame.  When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk.  Gently twist the pan so that the coconut milk mixes well with the curry.  Switch off the flame before it starts boiling.  Serve it with steamed rice!

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3. Kottayam fish Curry- Fish in fiery red sauce

Fish is indispensable in Kerala. The way it is made varies from place to place, but it always make it to the table for lunch or dinner. This is how fish curry is usually made in the households in Kottayam.

Fish curry is normally made chatti

Recipe:

Fish – 1lb. We used salmon fillets this time. We added some salt to the fillets to make them firmer, so that they don’t break easily. If you do this, be careful when you add salt to the curry.

Oil- 2 tbsp ( I use coconut oil)

Curry leaves- 1sprig + 2 or 3 f0r layering in the chatti

Mustard seeds, Fenugreek seeds- 1/4 tsp each

Shallots- 4 or 5 , sliced fine

Ginger- 2 tbsp , finely minced

Garlic – 15 cloves( if the cloves are small, leave them whole)

Turmeric powder – 1/4 tsp

Red chili powder- 2 tsp

Paprika – 3 tsp

KodamPuli- 2pieces ( clean in running water and soak them in water with some salt added to it)

Water- 1cup or more, as needed

KodamPuli soaking in salt water

Method:

Step 1:

Layer a few sprigs of curry leaves at the bottom of the chatti. Layer the raw fish on top of that.

Step2: Making the gravy

Heat oil in a pan, add the mustard seeds. When they splutter, add the fenugreek seeds. When the fenugreek seeds starts to change into a deeper color, add the shallots, ginger, garlic and curry leaves. Cook on medium heat till the shallots turn dark brown. Then add the chili powder and turmeric powder. Stir to combine with the oil.

Lower the heat and add paprika. Stir quicky. Paprika burns fast, so don’t leave on fire too long. Add water and the KodamPuli which was soaked in some salt water. I usually add the salt water also. It looks muddy from the puli but I think it adds to the taste. Add enough water to make a watery gravy. Bring to a rolling boil.

Step 3: Bringing everything together

Pour this into the fish that has been arranged in the chatti. Cook covered on low medium heat till the fish is cooked ( 15-20 mins). Every 5-8min grab the chatti with mitts and give a slight swirl. This is the best way to make sure the flavors blend without breaking the fish pieces. Cook till the fish is cooked and the gravy is lightly thick. ( some people prefer a watery gravy)

Taste for salt . Just before serving, add some coconut oil on the top and fresh curry leaves to garnish.

Notes:

The curry is good right off the stove, but the flavor intensifies after a day.

The curry can be left out in room temperature, especially in winter. Every night it is slightly warmed over the stove. During winter, our fish curry stays outside for atleast 3 days.

Coriander powder is omitted to increase shelf life.

Adding coconut oil over the fish curry after it is cooked can add a wonderful aroma, and I don’t recommend missing this step.

To serve : My favorite way is to eat this with rice and a thoran.


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4. Mathi Mulaku-arachathu/Sardines in Red Curry.
A simple fish curry that's very much associated with the Christian houses of Kottayam,I would say.Sardines known as Mathi or Chala is well known as the ‘poor man’s fish’ as it is economical , nutritious and of course delicious in dishes.

A traditional recipe of Kerala prepared in Manchatti(Flat earthern pots) with a fresh catch of Sardines brought right to the doorstep of any home;this red hot curry is made perfectly using KodamPuli. ..Mulaku meaning chilly and arachathu referring to grinding.As it may sound, the curry doesn’t require any grinding part.I love having the red curry,the second day, licking away till the last drop, so spicy that the fumes would come out of my eyes and ears, tongue jutting out with watery nostrils..:)..

The basic gravy is somewhat similar to meen mulakuchar or meen mulakittathu.

Ingredients:
1/2 kg Fresh Sardines
3-4 pieces Kodam Puli(see picture)
Salt-to taste

To Temper,
3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:
1. Clean and cut the fish into 2 pieces each. Discard the head part of each.
2. Rinse and soak the KodamPuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.
3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.
4. Add the puli as such(no need to extract the pulp) and let it boil.
5. Transfer contents to a flat manchatti/earthern pot and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.
6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Recipe courtesy-Mary, our sweet maid in Ktm who is serving us for a very long time.

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5. Kerala Fish Curry (meen pattichathu)

Kodam Puli scientifically known as Garcinia cambogia is actually good for the heart, cholesterol, and fights obesity. We knanayaites use this puli in all our fish (meen) curries. The only other people I know other than us who use Kodam Puli is the = Coorgies, but they do not use the whole puli in their curries. They use Kacham puli ie they mix 5 or 10 kg puli with water and heat it and take the pulp by simmering it. So 1 tsp of kacham puli is enough to give puli to 1 kg pork curry or meen curry. They use it to make Coorgie pork fry, chicken curry, and in some vegetable curry. They also put in ½ tsp of kacham puli along with the chilly powder and salt to marinate fish for frying (this I always do when I fry fish and the taste is awesome). If anyone visits coorg please make sure that you get at least one bottle of kacham puli?.it is really worth.

Ingredients:
Fish: ½ kg.
Kodam Puli: 3 or 4.
Kashmiri red chilly powder:5 or 6 tsp.
Turmeric: A pinch.
Pepper powder: ½ tsp.
Mustard seeds: ½ tsp.
Fenugreek or uluva seeds: ¼ tsp. (Refer note)
Button onions chopped: 7 or 8. (Refer note)
Garlic chopped: 4 or 5 cloves.
Ginger chopped: 1 inch.
Green chillies: 2.
Curry leaves.
Salt to taste.

Method:
In a chatti pour little oil and crack the mustard seeds and the fenugreek seeds. Add chopped onions, garlic, ginger, green chillies and sauté till light brown. Put in the chilly powder, turmeric and fry for a little time. Pour little water and put in cleaned puli, salt, and curry leaves. Put in the fish and when it boils leave to simmer for 10 -20 minutes and add the pepper powder. When the fish is done add more curry leaves.

Note: Adding ½ tsp fenugreek roasted and powdered gives a nice flavor. If you do not get button onions or is lazy to clean button onions, can use ordinary onion.

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6. Kappa Biriyani (Maracheeni Biriyani)

Ingredients:-
Kappa/Tapioca - 1 kg
Turmeric powder - 1/2 tsp
Salt to taste
Small onion - 2
Chopped green chiles - 2
For the Meat curry
Meat ( Beef , Pork ,lamb or chicken)- 1/2 kg
Chopped onion - 2
Chopped tomato - 1(optional)
Coriander powder - 2 tsp
Chili powder - 1 1/2 tsp
Crushed ginger and garlic - 2 tsp
Crushed star anise , black peppercorns and Cardamom - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Kudampuli to taste
For Garnishing
Curry leaves
Red chiles
Raisins- 2 tsp
Chopped onion - 1 small
Mustard seeds

Method
Wash , clean and cut kappa into small pieces. Cook it in a heavy bottomed vessel by adding turmeric powder, salt and enough water to cover it .When it is done drain and add crushed small onions and green chiles.mix it well using a heavy spoon.
To make the meat mixture :- Marinate the meat pieces with chili, coriander, all crushed masalas and ginger and garlic and salt. Pressure cook it for 3-4 whistles by adding no water or if you want add 1/2 cup water.( depends on the meat you are using, if it is chicken 1-2 whistle is good, but beef , pork or lamb needs more time to cook).
Heat oil in a pan and chopped onions. saute for 8-10 minutes and add chopped tomato and fry it for another3 minutes. Add the cooked meat , along with the liquid if you have any and mix it well.Add garam masala..let it stand on a medium flame for another 10-12 minutes for the gravy to run dry or thick.Add this meat mixture to the prepared kappa and combine it well, so that the meat mixture gets mixed well with the Kappa.
Heat oil in a pan and add mustard seeds. when they pop up add curry leaves, red chiles, raisins and chopped onions.fry till golden and pour over the Kappa Biriyani. and Serve warm
Cheers!!!!

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7. Kerala Fish Curry (Meen Koottaan)

Ingredients :

 
Fish Six 4oz Fillets
Grated Coconut 2 Cups
Ginger 1 inch piece
Pearl Onion 1 no
Red Chilly Powder 3 tsp
Coriander Powder 3 tsp
Turmeric Powder 1/4 tsp
Green chillies

3 or 4

Kodam Puli or Fish Tarmarind

2 small

Curry leaves

1 sprig

Coconut Oil

2 tbsp

Salt

to taste

Preparation :

 
  • Any kind of fish can be used for this - either the soft kind like Tilapia, catfish etc or the firmer ones like king fish, salmon etc.  Clean and cut the fish into pieces.
     
  • In a blender, grind ginger, coconut, pearl onion, chilly powder, coriander powder, turmeric powder, a couple of curry leaves and just enough water to make a smooth paste.
     
  • Pour the ground mixture into a clay pot, add the rest of the curry leaves, Kodam Puli, green chillies, salt and required amount of water(depends on how thick you need the gravy to be) and bring it to a simmer on medium heat.
     
  • Now add the fish pieces and mix well. Cook on medium-low till the fish pieces are cooked (when fish flakes easily).
     
  • Drizzle coconut oil over the curry and keep covered.
     
  • Serve hot with matta rice or white rice.
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8. Simple Prawns Curry (Kerala Chemmeen Curry)

Here is the recipe for a very simple prawns curry which can be made quickly with minimum ingredients. You don’t need coconut or shallots for this recipe. So it saves lot of time. This Chemmeen curry is made using Kodam Puli (Gambooge). It goes well with Rice and Chappathis.

Ingredients

  1. Shrimp/Prawns (peeled and deveined) – 1 lb ( I used the medium large variety)
  2. Turmeric Powder – 1/4 tsp
  3. Lemon Juice – 1 tbsp
  4. Kodam Puli (Gambooge/Fish Tamarind/Malabar Tamarind) – 3 or 4 small pieces
  5. Finely Sliced Onions – 1 medium
  6. Slit Green Chillies – 4
  7. Finely Minced Ginger – 2 tbsp
  8. Finely Minced Garlic – 2 tbsp
  9. Curry Leaves – A sprig
  10. Fish Masala Powder – 2 tbsp (optional – I used Eastern brand)
  11. Kashmiri Chilly Powder – 1/2 to 1 tbsp (Pls alter according to your spice tolerance)
  12. Coriander Powder – 1 tbsp
  13. Pepper Powder – 1 tsp
  14. Oil – 2 tbsp
  15. Mustard Seeds – 1/4 tsp
  16. Water – as required
  17. Salt – to taste

For Marinating

  1. Red Chilly Powder – 1 tsp (Pls alter according to your spice tolerance)
  2. Turmeric Powder – 1/4 tsp
  3. Ginger Garlic Paste – 1 tbsp
  4. Pepper Powder – 1/2 tsp
  5. Lemon juice – 1 tsp
  6. Salt – to taste

Preparation Method

  1. Wash and clean the prawns. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the prawns for 5 minutes. Drain and keep aside.
  2. Prepare a marinade using the above ingredients and rub it on the prawns. Keep aside for at least 10 minutes.
  3. Soak the tamarind pieces in a cup of warm water.
  4. Heat 2 tbsp oil in a deep pan and splutter mustard seeds. Add the sliced onions and saute for a while.
  5. Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
  6. Once the onions become translucent, add chilly powder, fish masala powder, pepper and coriander powder. Saute for around 2 minutes till the raw smell disappears.
  7. Add the Fish Tamarind (Kodam Puli) pieces along with half of the tamarind water.
  8. Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
  9. Reduce heat to medium and add the marinated prawns along with any leftover marinade. Cook uncovered for 12-15 minutes.
  10. Switch off the stove and cover the pan. Keep this prawns curry for at least 4-5 hours before serving, so that the prawns absorb all the flavors.

Notes

  1. You can remove a few pieces of Fish Tamarind if you don’t want the gravy to be very sour.
  2. Reduce the number of green chillies or red chilly powder to make it less spicy.
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9. Simple Kerala Fish Curry

This is one of the easiest Kerala Fish Curries to make since it doesn’t involve any roasting or grinding or shredding coconuts. We tried some frozen Seer Fish (Ney Meen) and decided to make a quick curry. The frozen ones of course lack the flavor of the fresh Ney Meen. This Meen Curry is lot more healthier than Kerala Fried Fish.

Ingredients

  1. Fish – 8 to10 curry sized pieces ( I used 1.5 lbs of Seer Fish/Ney Meen)
  2. Turmeric Powder – 1/4 tsp
  3. Lemon Juice – 1 tbsp
  4. Kodam Puli (Gambooge/Fish Tamarind/Malabar Tamarind) – 3 or 4 small pieces
  5. Finely Sliced Shallots/Pearl Onions – 6 to 8
  6. Slit Green Chillies – 4
  7. Minced Ginger – 2 tbsp
  8. Minced Garlic – 2 tbsp
  9. Curry Leaves – A sprig
  10. Fish Masala Powder – 2 tbsp
  11. Kashmiri Chilly Powder – 1 tbsp
  12. Coriander Powder – 1 tbsp
  13. Fenugreek Powder (Uluva) – 1/4 tsp
  14. Oil – 2 tbsp
  15. Water – as required
  16. Salt – to taste

For Marinating

  1. Fish Masala Powder – 1 tbsp
  2. Ginger Garlic Paste – 1 tbsp
  3. Red Chilly Powder – 1 tsp
  4. Salt – to taste

Preparation Method

  1. Wash and clean the fish fillets. Add a pinch of turmeric powder and 1 tbsp lemon juice to water and soak the fish fillets for 5 minutes. Drain and keep aside.
  2. Prepare a marinade using the above ingredients and rub it on the fish.
  3. Meanwhile peel the shallots and slice it into small round pieces.
  4. Soak the tamarind pieces in a cup of warm water.
  5. Heat 2 tbsp oil in a deep pan. Add the shallots and saute for a while.
  6. Add curry leaves, green chillies, ginger and garlic and saute.
  7. Make a paste using chilly powder, fish masala powder and coriander powder adding very little water.
  8. Reduce heat and add the paste. Stir for 3-4 minutes until the raw smell disappears. Sprinkle 1/4 tsp fenugreek powder and stir.
  9. Add the fish tamarind (Kodam Puli) pieces along with half of the tamarind water.
  10. Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
  11. Reduce heat to medium and add the fish fillets along with the marinade. Cook uncovered for 15 minutes swirling the pan occasionally.
  12. Switch off the stove and cover the pan. Keep this fish curry for atleast 6-7 hours before serving, so that the fish absorbs all the flavors. You can remove a few pieces of Kodam Puli if you find the gravy to be very sour.

Note

  • If you want the gravy to be thick, then cook it it for a longer time so that it reduces in quantity.
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10. Thenga Paal Meen Curry with Kudampuli (Garcinia cambogia) - Central Kerala Special Fish Curry

This a Central Kerala Recipe, and this fish curry is usually prepared by Christian families there. When there are some special occasions , they prepare this curry on previous night since it tastes great on next day. So the fish absorbs the spiciness of chilly powders, sourness of kudampulis and also curry turns thick.

Ingredients and Method
fish fillets 1/2 kg
onion 1 medium size chopped
tomato 1 medium size chopped
green chillies 3
garlic cloves 2 big chopped lengthwise
ginger piece 1 inch size julienned
turmeric powder 1 teaspoon
pepper powder 1 teaspoon
chilly powder 2 teaspoons
coriander powder 2 tablespoons
coconut milk very thick 2 cups
water 1 cup
KodamPuli (Garcinia cambogea)
4 pieces or more
curry leaves few
salt
mustard seeds 1 teaspoon
fenugreek / uluva 1/2 teapsoon
coconut oil 2 table spoons

Heat coconut oil. Add mustard seeds and fenugreek and let them splutter. Saute onion, garlic in this till transparent. Then saute ginger. When the smell comes, add all the powders and salt , stir for few seconds. Add tomato, KodamPuli and one cup water and one cup coconut milk. Boil till the tomato is cooked. Then add cleaned fish fillets and the remaining 1 cup coconut milk. Cook till it is done on a low flame. When the oil floats on top, place slit green chillies and curry leaves over it. Keep the lid closed and remove from fire.

I prepare this using ready made coconut milk powder. So for 2 cups of thick coconut milk , I used 1 cup coconut milk powder. You can add enough water to change the thickness of the curry according to your taste.

Big type fishes are good to make this curry. Ayakkoora/Neimeen/Arkkya/Kingfish , Ayala/Makceral, Aavoli/Pomfrets are good to prepare this curry.

 
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11. Crab Curry - Njandu Curry with Kodampuli
Ingredients
1. Crab 1 kg
2. Chilli powder 1 table spoon
 Turmeric powder 1 tea spoon
 Coriander powder one table spoon
 Pepper  ½ teaspoon
 Turmeric  ½ teaspoon
 Coconut ground 3 cups
3. Onion One
Tomato  2
Green chilli 4
Ginger 1 small piece
Curry leaves a few
4. KodamPuli (carbodge) 50 g (soaked in a glass of water)
5. Coconut oil 2 table spoon
mustard one teaspoon
salt to taste  

Preparation
Wash and prepare the crabs. Grind the powders with coconut. Pour oil in pan, splutter mustard and fry item no. 3 one by one. Mix the ground masala with the tamarind juice and add it to the pan. Add crabs and mix well. Cook for 10 minutes and serve hot .
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12. Meen Peera Pattichathu Recipe

Fish(Small sardines)
KodamPuli – 3 – 4 nos or as reqd
Small onions(Kunjulli) – 6 nos
Ginger – 1” piece
Garlic pods – 4 nos
Green chillies – 6 nos or as reqd
Turmeric powder – ½ tsp
Curry leaves – Plenty
Grated coconut – 1 cup or as reqd
Cococnut oil – 1 tbsp
Salt – As reqd

Preparation Method
1)Wash KodamPuli properly and soak it in a little water for sometime.

2)Mix the fish with pounded(crushed) small onions, ginger, garlic, green chillies, turmeric powder, salt, curry leaves and grated coconut.

3)Add KodamPuli to the mixture.

4)Add water, just necessary for the fish to be cooked.

5)Pour coconut oil on top and cover the pan.

:- Use an earthern pot to get that traditional taste and smell.

6)Put the pot on flame and allow it to cook.

7)After 5 mins, remove from the flame.

:- It will take only 5 minutes for the fish to be cooked.
:- There shouldn’t be any water left, by the time the fish is finally cooked and ready.
:- The ingredients taste better when they are pounded, don’t cut them using knife.
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13. Kerala Fish Curry / Meen Curry

Ingredients:

  • Fish Cut into pieces(any fish of your choice) … 1 lb
  • Shallots/Pearl onions…… 7-8
  • Green Chillies….. 3-4
  • Ginger….. 1 big piece
  • Curry leaves
  • Chilli Powder…… 2 tspn
  • Turmeric powder…. 1 tspn
  • Kodam puli… 3-4 pieces
  • Fenugreek powder… 1/4 tspn
  • Coconut milk….1 cup
  • Salt to taste
  • Water
  • Coconut oil or Any cooking oil

Method:

  1. Clean the Fish pieces thoroughly and cut them into pieces.
  2. Crush the shallots, green chillies and ginger.
  3. Soak the kudam puli or kokum in warm water till it becomes soft.
  4. Take a cooking pan and add the fish alongwith the shallots, green chillies ginger and curry leaves.
  5. Now add the chilli powder and turmeric powder.
  6. Add some water , kokum and salt and let it cook.
  7. Once the fish is cooked add the coconut milk.
  8. Let it simmer for sometime. At this point add the fenugreek powder (do not stir the curry too much or the fish pieces might break)
  9. Turn off the heat and set it aside.
  10. Heat coconut oil in another pan.
  11. Add some chopped shallots to it.
  12. Fry till the onions turn golden brown. Add this to the cooked curry.
  13. Serve hot with steamed rice.
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14. Puli Meen
Ingredients:
  • 4 tbs cooking oil
  • 1 tsp black mustard seeds
  • 1 tbs grated ginger ( approximately 1/2 of medium knob)
  • 1 tbs minced garlic ( approximately 4 large cloves)
  • 1/2 cup of pearl onions sliced into quarters
  • 1 stalk of curry leaves
  • 1 tsp coriander powder
  • 3 tsp red-chilly powder ( I prefer to use Kashmiri red-chilly powder)
  • 1/8 tsp fenugreek powder
  • 1/4 tsp turmeric powder
  • 5 slivers of kudam-puli (leave soaked in water for about 5 min before using)
  • 2 cups of water
  • Salt to taste
  • 15-20 pieces of fish ( I used 2 fillets of tilapia )
Cookware : A medium pan ; I prefer to use the man-chatti mentioned above.

Procedure:
  • Set the pan in medium heat and add the oil.
  • Once the oil is smoking hot add the mustard seeds and wait for them to pop.
  • Add the ginger, garlic , curry leaves & onions and saute till they start turning brown.
  • Lower the heat.Add turmeric, red-chilly,coriander & fenugreek powders and saute well ; till they turn really dark in color, almost the darkest brown.
  • Add the water. Once it starts simmering, add the salt & kudam-puli.
  • Let simmer and then add the fish pieces. Cook for for about 10 min. (Cooking time for the fish will vary depending on what variety you use. Adjust accordingly)
Suggested Accompaniments : Rice, Kappa Puzhukku( Mashed Tapioca with Seasonings)
Lifesavers : To get the distinctive flavors of the authentic recipe it is advisable to use traditional ingredients . For eg. substituting the pearl-onions with big onions , would make the gravy a lot milder in taste , because the big onion is sweeter.

* Kudampuli ( Gambooge) is a fruit indigenous to the South-Western cost of India. The fruit is well known for it's culinary and medicinal uses. The seeds are removed and the rind is sun-dried before it is stored for later use (Available at most Indian stores in the US). It is also well praised for its medicinal value as a digestive aide.
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15. Meen Curry Kodam Puli
Ingredients:
  • Fish - 1/2 Kg
  • Onion - 1 big
  • Ginger Garlic paste - 3 Tbsp
  • Curry leaves - a few
  • Coriander powder - 1 Tbsp
  • Turmeric powderi - 1 tsp
  • Kashmiri Chilli powder - 1 1/2 Tbsp or Normal chillie powder - 1tblsp
  • Kodam Puli - 4 pieces
  • Water - 1 cup
  • Salt to taste
  • Oil to fry (coconut oil lends extra flavour)
Method

1.Grind onion and ginger garlic paste to a paste and keep aside
2.Rinse the Kodam puli to remove grit and soak in water for half an hour.
3.Heat oil in apan and fry the paste for a few minutes over medium flame
4.Now add the coriander, turmeric and chilly powder when the paste changes colour to pink-light brown.
5.Fry another two minutes or until the raw taste has gone.
6.Pour a cup of water along with salt and the Kodam puli and bring it to boil
7.Add the fish pieces and maintain the heat till the curry starts to boil again and then simmer.
8.Continue cooking for another 8 minutes or till done
 
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16. Meen Chaar/ Fish Curry w/Coconut
Ingredients:
  • Pompano/Pomfret/King Fish or any firm fish steaks- 1 lb or ˝ kg( or even prawns)
  • Onion- ˝ of a medium onion
  • Shallots- 6
  • Green chilies- 4
  • Ginger-1/2 inch
  • Garlic- 2 clove
  • Turmeric- 1/2 tsp
  • Red chili powder-2 tsp
  • Fenugreek seeds-1/8 tsp
  • Fennel Seeds or powder-1/2 tsp
  • Coriander powder- 1/8 tsp (optional)
  • Grated Coconut– 1 cup
  • Curry leaves- 1 sprig
  • Coconut oil or Canola oil- 2 tbsp
  • Tamarind extract- 2tsp or as extracted from a lime sized ball.
  • KodumPuli-1 piece soaked in water for 15 minutes.
  • Lime/Lemon Juice-1tbsp
  • Salt- ˝ tsp or to taste
Method

1. Preparing the Fish: Clean and slice the fish. Wash it and toss with lime juice. Pat dry the fish with paper towels and marinate with the half the salt, a pinch of the chili powder and turmeric for at least 15 minutes outside the refrigerator.

2. Grind the ginger and garlic to a paste. Keep aside.

3. Grind the coconut with the aniseed and ˝ cup water till it is a very fine paste. If you are using frozen coconut, make sure it is at room temperature before grinding to avoid clumping. Add water only as needed and not all together.

4. Heat 1 tbsp of the oil in a shallow pan (clay pot or meen chatti) till medium hot and add the fenugreek seeds, onions(not the shallots), sliced green chilies and sauté till the onions become transparent. Then add the ginger garlic paste and the dry spice powders. Add 2tbsp water and let the spices cook on very low heat for about 3 minutes.

5. Then add the tamaring extract or water and the kodum puli and let it simmer. Adjust the sourness and add salt as required. Add 1cup water and when it is boiling, slide the fish pieces gently into the pan and add the ground coconut. If the ground coconut is a thick paste, add 1 cup water to it, else omit additional water. Reduce heat to a simmer and cover and let it cook for about 15 minutes.

6. Heat the remaining coconut oil in a pan and sauté sliced shallots and curry leaves till slightly brown. Pour over the prepared curry.

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17. Fish Curry

Ingredients:

Fish (cleaned) 500 gm
Melam fish masala 4 tbsp. (level)
KodamPuli 10 gm. (4 nos)
Ginger 1 inch piece (2 tsp)
Garlic 10 flakes
Small Onions 6 nos
Coconut oil 45 ml.(3 tbsp)
Curry leaves a few
Salt to taste
 
Method of Preparation
Clean and cut fish into pieces. Soak KodamPuli in a little water. Chop, ginger, garlic and onions. Heat two tb.sp.oil and fry lightly onions, ginger, garlic and curry leaves. Add curry masala mixed with a little water and fry lightly. Remove from fire, mix with fish, KodamPuli and salt. Arrange a few curry leaves in the pot. Add fish pieces mixed with masala and cover with adequate water. Bring to boil on a quick fire. Taste for salt and sourness. Keep on a slow fire till the fish is cooked. Pour 1 tb spoon coconut oil on top and remove
 
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18. Meen Vattichathu / Kottayam Fish Curry

Ingredients:
King (Seer) Fish – 1/2 kg cut into cubes
Shallots – 10 sliced
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Green chillies – 3 slit
Curry leaves – 4 sprigs
Kudampuli/ Gambooge – 4 to 5 pieces
Mustard seeds – 1/2 tsp
Fenugreek seeds/ Uluva – 1/8 tsp
Coriander powder – 2 tsp
Kashmiri chilly powder – 4 tsp
Turmeric powder – 1/2 tsp
Water – 2 cups
Salt – to taste
Coconut oil – 2 tbsp

Method

Soak kudampuli in half a cup of water and keep aside.  Heat oil in a pan and splutter mustard seeds and fenugreek seeds.  Add shallots (I used one onion), ginger, garlic, green chillies and curry leaves and saute till they turn light brown.  Add a little water to the spice powders to form a paste.  Now add this paste to the pan and saute till the raw smell goes.  Add the soaked kudampuli along with the water.  Add more water and salt to taste.  Mix well and keep it covered till it boils.  Open the lid and add the fish pieces.  Keep covered and cook on a medium flame till the oil starts to float on top of the curry.  Yummy ‘Meen Vattichathu’ is ready to be served.  Enjoy!

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19. Toddy Shop Fish Curry
Ingredients for Toddy Shop Fish Curry Recipe
Seer Fish / Shark - 1/2 kg
Chilly powder - 2 tsp
Coriander Powder - 4 tsp
Garlic pods(big) - 5
(chopped)
Onion – 3-4 nos
(cut into long slices)
Fenugreek(Uluva) - 1/4 tsp
Kukum star(Kodum Puli) - 2-3 pieces
Pepper powder - 1/4 tsp
Oil - 3-4 tsp
Salt - 3 tsp
Tomato(chopped) - 2-3 nos
Curry leaves -10 nos
Preparation Method
1)Soak chilly powder, coriander powder and salt in a cup.

2)Heat 3 tsp of oil in a non stick pan.

3)Add fenugreek seeds and stir till they become dark brown.

4)Add garlic and stir for 2 minutes.

5)Add onions and stir again.

6)Add chopped tomatoes and stir fry.

7)After 5-6 minutes, put the soaked paste. Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

8)Add 3-4 cups of water, stir and boil it.

9)When it starts to boil, slip in the fish pieces along with the kukum star.

10)After 10-15 minutes, the gravy will thicken to a dark brown colour and the fish will get cooked as well.

:- DON`T STIR AFTER THE FISH IS COOKED.

11)Add curry leaves.

:- Serve the dish after 1-2 minutes.
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20. Meen Curry – Fish Curry

Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. Some use Kodam Puli (Gambooge/Malabar Tamarind/Fish Tamarind), while others use tamarind or tomatoes. Some prefer it with Coconut Milk. Others roast and grind Coconut and so on. Here is the recipe for Fish Curry With Kodam Puli which uses roasted shallots and spice powders. I have used Tilapia in this recipe. The roasted shallots and powders impart a nice taste to the Tilapia. You can use this recipe with any Fish. Keep this curry for at least 5 hours before serving so that the gravy absorbs all flavors.

Ingredients

  1. Fish – 1 lb (I used Tilapia fillets)
  2. Kodam Puli (Fish Tamarind/Gambooge) – 2 pieces
  3. Kunjulli (Shallots) – 3 or 4
  4. Red Chilly Powder – 1/2 tsp
  5. Paprika Powder – 1/2 tbsp
  6. Fish Masala Powder -1 tbsp
  7. Turmeric Powder – 1/2 tsp
  8. Coriander Powder – 2 tsp
  9. Mustard Seeds – 1/2 tsp
  10. Sliced Onion – 1 large
  11. Slit Green Chillies – 3
  12. Garlic Pods (finely chopped) – 4 or 5
  13. Ginger (finely Sliced) – 2 tbsp
  14. Fenugreek Powder (Uluva podi) – 1/2 tsp
  15. Curry Leaves – A sprig
  16. Cilantro (Coriander Leaves) – A handful
  17. Water – 1 cup or more as needed
  18. Salt – to taste

For Marinating

  • Fish Masala Powder – 2 tbsp ( I use Eastern Fish Masala)
  • Ginger Paste – 1/2 tsp
  • Garlic Paste – 1/2 tsp
  • Salt – As required

Preparation Method

  1. Clean, wash and cut the fish into medium sized pieces. Add a pinch of turmeric while washing the fish.
  2. Marinate the fish with 2 tbsp Fish Masala Powder, 1/2 tsp ginger paste, 1/2 tsp garlic paste and salt. Keep it aside for half an hour.
  3. Soak the Kodam Puli in a little water.
  4. Heat a non stick pan. Roast shallots (kunjulli), 1 tbsp fish masala powder, 1/2 tsp chilly powder, 1/2 tbsp paprika powder and 2 tsp coriander powder on low heat. Grind it into a smooth paste with little water. (I used Paprika powder so that the curry gets a bright red color and doesn’t become very spicy.)
  5. Heat oil in a kadai and splutter mustard seeds.
  6. Add onions, green chillies, curry leaves, ginger and garlic and saute for a while.
  7. When the onions turn brown, add the ground masala paste along with 1 cup water and salt.
  8. When the gravy starts boiling, add the fish pieces and Kodam Puli/gambooge pieces.
  9. Add more water if required, so as to cover the fish pieces.
  10. Sprinkle some uluva/fenugreek powder.
  11. Cover and cook on gentle heat for around 15 minutes.
  12. If you like the taste of cilantro, garnish with a handful.
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21. Fish Curry with a Kuttanadan Touch
Ingredients:
  • 5-7 slices of cleaned fish (Seer fish, King Fish, Spanish Mackerel, Tilapia)
  • 6-7 small red pearl onions/shallots, thinly sliced
  • 4 small green chilies slit opened lengthwise
  • 4 whole, medium size, garlic cloves
  • 1 small piece of ginger (approx.1 tbsp ), julienned
  • 2 -3 sprig curry leaves
  • ½ tsp fenugreek/uluva powdered
  • 2-3 small pieces of Kudam-puli (Gamboge)
  • 2 ½ tsp red chilly powder * (Adjust according to your tolerance level)
  • ¼ tsp turmeric powder
  • 2tbsp Oil, preferably coconut oil
  • Salt to taste
  • 1 + ¼ cup water
Directions:
  • Before starting the preparation and chopping the onions and chilies, soak the Kudam-Puli/Gamboge in ¼ cup water, especially if it’s a store-bought one. The home made ones are generally soft and moist and can add directly to the curry after washing in some cold water. Make 1-2 slits on the fish to absorb the flavours. You will not see that in my picture as I forgot to make slits on mine :D
  • Heat oil, preferably in a ‘curry-chatti’, an earthenware from Kerala or a cooking pan; when the oil is medium hot, throw in curry leaves, snipped off of its stem, and smear the entire ‘curry chatti’ with oil and curry leaves, so as to coat the cooking ware fully with the combined flavour and aroma of the oil and curry leaves; DO NOT skip this step. Next, add the thinly sliced small onions, ginger, green chilies and whole garlic (Do not chop garlic; make 1-2 small slits on ‘em to absorb the flavours) sauté until transparent, in low flame. Add turmeric powder and red chilly powder and combine well and let it cook for 1-2 minutes or until the raw smell goes, in low flame itself. At this stage add powdered fenugreek and coat well with the other ingredients and then pour soaked kudam-puli, along with its water plus one more cup, or just enough to cover all the fish pieces and add salt and bring to boil, in medium heat. When it is boiling check the sourness and adjust by adding/removing one or two pieces of Kudam-puli/Gamboge.
  • Place fish pieces to this and cover with a lid and allow it to cook in medium heat; open the lid once in a while and let the steam out and swirl the cooking vessel; avoid stirring as you may end up breaking the fish pieces. Once the fish is cooked, lower the flame and cook for another 5 mts without the lid, until the gravy thickens a bit. Just 1-2 minutes before turning off the stove, take some oil in your palm and crush some curry leaves with oil and add it to the Fish curry, which accentuates the aroma, flavour and ‘the look’ of the dish. Turn off the stove and let it cool.
  • You may serve this dish after 30-40 mts, nevertheless, for best results, keep the cookware covered in the room temperature atleast for 4-5 hours, for all the flavours to set in and penetrate into the fish.
Note: In many of the households in central Kerala, this type of fish curry is prepared the previous night and kept overnight at room temperature, allowing it to set in all the flavours and spices, to serve for lunch. Fish curry prepared in ‘curry-chatti’ has an incomparable taste that the stainless steel or non-stick pan cannot achieve. Please do not substitute small onions with big onion as it definitely alters the taste and a generous use of curry leaves is suggested for a fresh and wonderful aroma. Also the taste will not be the same if kudam-puli/Gamboge is replaced with the tamarind used in Sambar and Rasam. Do not throw away the whole garlic in the curry as they turn succulent and taste awesome with all the flavours soaked in. Beginners (to this particular dish) need to be cautious with the use of fenugreek powder and Kudam-puli /Gamboge, until one gets a hang of the right proportion. *The Red colour: The red chilly powder I get from the Indian store is hot and at the same time, gives a fiery red colour too. But not all the brands produce the same colour; in which case, you may also add a bit of Kashmiri Chilly powder/ Paprika/ Piriyan Mulaku Powder. I am not in a position to note the exact amount to be used, as I do not use them at all.
 
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22. Varutharacha Meen Curry/ Fish in Roasted Coconut Gravy

Ingredients:
Shark or Ray – 1 kg cut into pieces
Onion – 1 sliced
Ginger – 1 tbsp chopped
Green chillies – 3 slit
Curry leaves – 3 sprigs
Kudampuli/ Gambooge – 4 pieces
Water – 2 cups
Salt – to taste
Oil – 2 tbsp
For Grinding
Grated coconut – 3/4 cup
Garlic – 1 tbsp chopped
Coriander seeds – 2 tbsp
Dry red chillies – 5
Peppercorns – 1 tsp
Jeera/ Cumin seeds – 1/2 tsp
Uluva/ Fenugreek seeds – 1/4 tsp
Turmeric powder – 1 1/4 tsp
Oil – 2 tsp

Method

Soak the kudampuli in 1/2 cup of water. Heat 2 tsp of oil in a non-stick pan and roast the grated coconut, garlic, coriander seeds, dry red chillies, peppercorns, cumin seeds, fenugreek seeds and turmeric powder till the grated coconut turns golden brown color. Let it cool completely. Grind it to a fine paste, adding water as required. Keep aside. Now heat oil (use coconut oil to enhance the flavor of the curry) in a pan and add onions, ginger, green chillies and curry leaves. Fry till the onions turn light brown. Add the roasted coconut paste, kudampuli, water and salt. Keep covered and allow it to boil. Open the lid and add the fish pieces. Cook covered till done. Twist the pan once or twice in between. Open the lid and allow it to simmer. Switch off the flame when the oil starts to float on top of the fish curry. Serve lip-smacking ‘Varutharacha Meen Curry’ with rice, chapathi or dosa. Enjoy!

This is the best way to prepare fish curry using fish like Shark and Ray.

 
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VEGETARIAN RECIPES

23. KodamPuli Chutney

Ingredients:

  • Kodam puli
  • Coconut grated
  • Salt
1/4 Cup
2 Teaspoon
½ Teaspoon
 
  • Ginger grated
  • Flavor mix
  • Water
2 Teaspoon
1 Teaspoon
3 Tablespoon
 
Method of Preparation
Clean and cut fish into pieces. Soak KodamPuli in a little water. Chop, ginger, garlic and onions. Heat two tb.sp.oil and fry lightly onions, ginger, garlic and curry leaves. Add curry masala mixed with a little water and fry lightly. Remove from fire, mix with fish, KodamPuli and salt. Arrange a few curry leaves in the pot. Add fish pieces mixed with masala and cover with adequate water. Bring to boil on a quick fire. Taste for salt and sourness. Keep on a slow fire till the fish is cooked. Pour 1 tb spoon coconut oil on top and remove
 
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24. MORINGA ILA THORAN (muringaila thoran) WITH KodamPuli

Ingredients:
1.Muringaila(drumstick leaves)-1 pouch
2.Shallots-4 or 5
3.Green chilly-2
4.Turmeric powder-1/2 tsp
5.Grated coconut-3 tbs
6.Mustard-1/2 tsp
7.Rice-1/2 tsp
8.Salt-to taste
9.Curry leaves-4
10.Red chilly-1

Method:
1.Take out the leaves from the main stems.
2.Splutter mustard,rice and red chilly in the oil.
3.Add leaves ,shallots,Green chilly and salt .Close the lid and let it cook for few minutes(it wont take much time to cook).
4.Remove the lid and add grated coconut ,curry leaves.(u can blend the grated coconut in a mixie and add into it than adding directly).Let it cook for few more minutes also let it become dry.
Muringaila is very rich in iron ...But i know its very hard to get it .I got it from a vietnam shop here.
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