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Tuna curry with chili peppers and kodampuli

Tuna curry with chili peppers and kodampuli

Main dishes

Soft freshwater fish pieces simmered in a sauce made with chili peppers, garlic, ginger, and kodampuli, cooked in an earthen pot in the Kuttanad style.

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Recipe from Manojk, Manuspanicker, Sugeesh, adapted by Recette de cuisine ·

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Thooli Mulakka curry is a mild freshwater fish curry, typical of the Kuttanad region in Kerala. The sauce is spiced with chili peppers and soured with kodampuli (a type of souring agent).

Ingredients and directions

  • Prep time25 min
  • Cook time25 min
  • Total50 min
  • DifficultyMedium
  • Cooking methodSlow-cooked in earthenware
  • Gluten-free

Ingredients

4 people
  • $3.11
  • $0.44
  • $1.28
  • $0.24
  • $0.03
  • $0.25

Directions

  1. Wash and clean the fish, then cut it into small pieces. Finely chop the small onions, ginger, green chili peppers, and garlic. ≈ 8 min
  2. Heat coconut oil in a clay pot. Sauté the curry leaves, small onions, ginger, green chilies, and garlic until browned.
  3. Add the chili powder and turmeric, mix well, then add the necessary amount of water. ≈ 4 min
  4. Add the washed kodampuli and salt, then the washed pieces of fish. ≈ 3 min
  5. Cover and cook until boiling. Remove from heat when the sauce has thickened.

Equipment

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Before you start

Ingredients

  • 1 kg of whitefish
  • 15 small onions
  • 5 cloves of garlic
  • 3 green chili peppers
  • One piece of ginger
  • 4 tablespoons of hot pepper powder
  • 1/2 teaspoon of turmeric (do not use cilantro for river fish)
  • Curry leaves, to taste
  • salt
  • 2 pieces of kodampuli
  • coconut oil, as needed

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