As I
peer into the earthen pot, brimming with the flavorful Mochakottai Karuvadu
Kulumbu, my appetite awakens. I must admit, I have a soft spot for this
Indian-style salted fish curry. Salted fish has always held a special charm for
me, with its salty goodness. It's no surprise that I could happily indulge in
it every day. Yet, I'm mindful of the health implications of too much
saltiness.
But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.
As the aroma of the simmering curry fills the air, memories of home and tradition flood my mind. This dish is more than just a meal; it's a connection to my roots and a celebration of culinary heritage. With each spoonful, I'm transported to the bustling streets of India, where the flavors are bold and the food is a reflection of centuries-old traditions. It's a reminder that food is not just sustenance but a storyteller, weaving tales of culture, family, and love. And as I share this recipe with you, I hope it brings as much joy and connection to your table as it does to mine.
Ingredients: For the beans:
1 cup
mochakottai/field beans
1 tsp turmeric
powder
A pinch of salt
Water, as
needed
Other
ingredients:
400g
threadfin/kurau salted fish with bones, soaked for 10 mins and rinsed
2 potatoes, cut
into medium-sized pieces (skin on, please)
1/2 tbsp chilli
powder
1 tbsp fish
curry powder (Mix both with water for a thick curry paste)
1 tsp
fenugreek/halba seeds
1/2 tsp ginger
paste
1 tsp garlic
paste
1 tbsp red
onion paste
2 tbsp thick
tamarind juice
Sprigs of curry
leaves
5 tbsp oil
Salt, for taste
For the beans:
Begin by
simmering the beans with turmeric and water until they achieve a soft texture.
Once cooked,
drain off the excess water and set the beans aside.
For the curry:
Heat oil in a
pan and sauté the ginger, garlic, and onion paste for 1-2 minutes until
fragrant.
Incorporate the
prepared curry paste, stirring continuously until it becomes aromatic and the
oil starts to separate.
Introduce the
potato pieces to the pan and pour in approximately 1 liter of water. Simmer
until the potatoes are three-quarters tender.
Carefully add
the soaked salted fish to the pan, followed by the tamarind juice. Adjust
seasoning with salt if necessary.
Allow the
mixture to simmer for about 3-4 minutes to cook the salted fish thoroughly.
Next, add the
boiled beans and fresh curry leaves to the curry.
wow! This is a difficult dish to make!! =)
ReplyDeletethe curry does look finger licking good..too tempting dear
ReplyDeleteI have never tried mochai with fish, looks super yummy! Will try this sometime!
ReplyDeleteNice twist to the already delicious fish curry....
ReplyDeletelovely food....ahem am attracted at the claypot...where did you buy it? nice la
ReplyDeleteThat's one fabulous-looking curry. I love the combination. Beans go wonderfully well with any kind of fish. Also love the container that holds the curry!:)
ReplyDeleteThe fish curry looks so tempting.. Thanks fr sharing the lovely recipe.. :)
ReplyDeleteA different dish to try........with a different combination..... :)
ReplyDeleteLooks so tempting...
ReplyDeletelooks so creamy and delicious...hope it is delicious with the beans
ReplyDeleteThis looks delicious and packed with flavour- thanks for sharing the recipe!
ReplyDeleteYour curry looks addictive for fish lovers everywhere :D
ReplyDeleteCheers
Choc Chip Uru
Not sure if I've tasted field beans before but it sure looks great in a curry. Fish would be an added bonus and I can sense how flavoursome this would be. The colour is so lovely!
ReplyDeleteThis curry makes me nostalgic.. my grandmother used ti make it. So yumm..now craving for some..
ReplyDeletea Traditional recipe looks amazing....looks real tempting and delicious ! enjoy ur holidays !
ReplyDeleteI have had karuvadu kulambu but not with mochakottai.
ReplyDeletethis has tempted me again to come and comment here
ReplyDelete