Curry fish
Kodampuly also known as gambooge/coccum, garcinia gummi-gutta, You will get it from Indian stores especially kerala stores.
Fish curry with gambooge is very tasty and is special of Kerala. Fish curry in any form is tasty. But with gambooge is more tasty. Try this recipe.
Ingredients
Any fish you like - 1kg
Red tomato - 4
Gambooge - 8 pieces
Or tamarind - lemon size
Or mango powder -1 or ½ teaspoon
Oil - 40 -50ml
Onion - 2
green chilly – 6, slit into 2
Curry leaf - 2 sprigs
Ginger - 1 inch grate
Chilly powder - 3 teaspoon
Coriander powder - 4 teaspoon
Turmeric - 1 teaspoon
Preparation
Rinse fish pieces well add 1 teaspoon chilly powder, ½ teaspoon turmeric and 2 teaspoon salt mix and marinate for 15 to 30 minutes.
Marinate fish and keep in fridge. Whenever necessary take and curry the fish, it is more tasty.
Soak gambooge in water and remove its seeds, after 10 minutes. If no gambooge add mango pieces or tamarind
Method
Heat a deep pan add 50 ml oil heat well add onion, green chilly, salt and sauté and add ginger grated sauté, add tomato, curry leaf sauté add gambooge sauté, add chilly powder, coriander powder, turmeric sauté, add fish and sauté for 5 minutes in low flame
Add sufficient water to cover fish and boil for 5 -10 minutes, lower flame and cook, till the gravy is thick, stir slowly from sides of the pan, in round, other wise the fish will broken.
Add salt and water, if the gravy is very thick and to adjust the sour, salt and masalas by adding necessary water. Boil for 2 minutes and switch off the flame, the fish curry is ready to serve.
Fish curry with gambooge is very tasty and is special of Kerala. Fish curry in any form is tasty. But with gambooge is more tasty. Try this recipe.
Ingredients
Any fish you like - 1kg
Red tomato - 4
Gambooge - 8 pieces
Or tamarind - lemon size
Or mango powder -1 or ½ teaspoon
Oil - 40 -50ml
Onion - 2
green chilly – 6, slit into 2
Curry leaf - 2 sprigs
Ginger - 1 inch grate
Chilly powder - 3 teaspoon
Coriander powder - 4 teaspoon
Turmeric - 1 teaspoon
Preparation
Rinse fish pieces well add 1 teaspoon chilly powder, ½ teaspoon turmeric and 2 teaspoon salt mix and marinate for 15 to 30 minutes.
Marinate fish and keep in fridge. Whenever necessary take and curry the fish, it is more tasty.
Soak gambooge in water and remove its seeds, after 10 minutes. If no gambooge add mango pieces or tamarind
Method
Heat a deep pan add 50 ml oil heat well add onion, green chilly, salt and sauté and add ginger grated sauté, add tomato, curry leaf sauté add gambooge sauté, add chilly powder, coriander powder, turmeric sauté, add fish and sauté for 5 minutes in low flame
Add sufficient water to cover fish and boil for 5 -10 minutes, lower flame and cook, till the gravy is thick, stir slowly from sides of the pan, in round, other wise the fish will broken.
Add salt and water, if the gravy is very thick and to adjust the sour, salt and masalas by adding necessary water. Boil for 2 minutes and switch off the flame, the fish curry is ready to serve.