Stories
Kudampuli Fish Curry: Kerala Style Recipe Tastes Even Better the Next Day!
N
News18•26-09-2026, 10:30
Kudampuli Fish Curry: Kerala Style Recipe Tastes Even Better the Next Day!
- •Kudampuli Fish Curry, a culinary gem from Kerala and Tamil Nadu, offers an unparalleled taste experience, especially when consumed the day after preparation.
- •This traditional curry is made without regular tamarind, utilizing 'Kudampuli' which is known for its various medicinal benefits.
- •Key ingredients include fish (Kingfish, Barracuda, Anchovy, or Mackerel), Kudampuli, coconut oil, mustard seeds, fenugreek seeds, ginger, garlic, green chilies, curry leaves, and a blend of spices.
- •The cooking method involves tempering spices in coconut oil, adding crushed ginger and garlic, then incorporating spice powders off-heat to prevent burning, followed by Kudampuli and fish.
- •For best results, allow the curry to rest for at least 3 hours after cooking, or even better, enjoy it the next day to fully appreciate the infused flavors.
Key Questions Answered
Traditional Kerala style Kudampuli Fish Curry uses 'Kudampuli' (malabar tamarind), which is soaked in hot water and offers various medicinal benefits like improving digestion and reducing bad cholesterol.
The stove is turned completely off so that the chili powder, coriander powder, and turmeric powder can be sautéed safely in the residual heat of the coconut oil without changing their color or burning.
Once ready, the curry should be covered and left to rest for at least 3 hours so that the sourness of the Kudampuli and masala penetrate the fish, though the taste is even more amazing if eaten the next day.
