Saturday, July 12, 2014

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).
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 size pieces (yes please with the skin on)
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
Simmer beans with turmeric and water till soft.
Drain off water and keep aside.

For the curry
Heat oil and fry ginger, garlic and onion paste for 1-2 mins.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender. 
Put in salted fish, pour tamarind juice and season with salt (if needed).
Simmer to cook salted fish (about 3-4 mins)
Add boiled beans and curry leaves.
Stir, simmer for another 2-3 mins and remove from heat. 


  1. wow! This is a difficult dish to make!! =)

  2. the curry does look finger licking good..too tempting dear

  3. I have never tried mochai with fish, looks super yummy! Will try this sometime!

  4. Nice twist to the already delicious fish curry....

  5. lovely food....ahem am attracted at the claypot...where did you buy it? nice la

  6. That'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!:)

  7. The fish curry looks so tempting.. Thanks fr sharing the lovely recipe.. :)

  8. A different dish to try........with a different combination..... :)

  9. looks so creamy and delicious...hope it is delicious with the beans

  10. This looks delicious and packed with flavour- thanks for sharing the recipe!

  11. Your curry looks addictive for fish lovers everywhere :D

    Choc Chip Uru

  12. 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!

  13. This curry makes me nostalgic.. my grandmother used ti make it. So craving for some..

  14. a Traditional recipe looks amazing....looks real tempting and delicious ! enjoy ur holidays !

  15. I have had karuvadu kulambu but not with mochakottai.

  16. this has tempted me again to come and comment here


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