Ayakoora Kudampuli Curry / King Fish Gambooge Curry

Ayakoora or King Fish tastes good if you fry it or make curry. It is one of the easiest to cut and clean. The recipe I am sharing today is cooked using Kudampuli. This curry can be made on a regular basis every week. Love the flavour of Kudampuli (Gambooge / Vrikshamla) - scientific name Garcinia cambogia. It is also called as Malabar Tamarind. It is supposed to have good health benefits and highly used in ayurvedic medicines. 

The methi powder, gambooge and shallots(pearl onions) give a distinct flavour to the curry. I really like to try different types of curries. 

INGREDIENTS

Recipe Source - Shantha Aravindan

Ayakoora/ King Fish - 600 gms cut into square pieces

Kudampuli / Gambooge - 5 
Water - 1 1/2 cup

Coconut Oil - 2 tbsp
Kaduku / Mustard - 1/2 tsp

Uluva /Methi Seeds - 1/4 tsp

Cheriya Ulli / Shallots - 2 tbsp finely chopped

Inji / Ginger - 1 tbsp finely chopped

Veluthulli / Garlic - 1 tbsp finely chopped

Green Chilly - 3  slit into 2

Thakkali /Tomato - 1 big

Manjal / Turmeric - 1/2 tsp

Piriyan Mulaku Podi/ Kashmiri Chilly Powder - 2 tbsp

Salt - 1 1/4 tsp or as per taste

Kurumulaku Podi / Pepper Powder - 3/4 tsp

Onnam Pal /Thick Coconut Milk - 1 cup

Kariveppila / Curry Leaves - 3 sprigs

Uluva Podi/ Methi Powder - 1/4 tsp

METHOD

Soak the gambooge in 1 1/2 cups warm water.

Heat oil in a wok/ kadai. Tip in the mustard and methi seeds and let it splutter. 

Reduce heat to medium.

Add in the shallots and saute it.

Now add the green chilly, ginger, and garlic.

Add the chopped tomato and saute.

Reduce the flame to low and tip in the turmeric and chilly powder.

When the raw smell of the masalas are gone add the gambooge along with the water. 

When it comes to a boil slowly add the fish. Let cook for 10 minutes or until the fish is cooked on medium flame.

When the fish is cooked and the gravy thick add in the coconut milk, methi powder, pepper powder and curry leaves.

Switch off and close with a lid. Serve after 5 minutes.