Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Thick, spicy, tangy, and with a balanced saltiness, this Salted Fish Curry is truly delicious. This recipe features mochakottai (field beans) that are pre-simmered or boiled with turmeric powder. And what's a salted fish curry without skin-on pototoes? You can also use common and affordable ingredients like brinjals or okra (PINEAPPLE SALTED FISH CURRY).

For the salted fish, ikan kurau (threadfin) is considered the best choice, though other varieties work too. The salted fish bones add depth of flavor, but be careful, as some bones may soften and fall into the curry.

When warmed for the next day’s rice meal, this Indian salted fish curry is at its best (EASY CRAB CURRY).

 

Cooking it in a claypot gives it a rustic, village-style feel that takes you back to traditional Indian kitchens.

Ingredients for Salted Fish Curry
For The Beans

1 cup mochakottai/field beans

Turmeric powder

Salt 

Water

Simmer to soften the beans and drain off the water. 

Other Ingredients

400g (one packet) salted fish  - soaked for 10 mins and rinsed

1/2 tbsp chili powder

1 tbsp fish curry powder 

(Mix chili powder and curry powder with some water for a thick curry paste)

2 potatoes - cut into medium-sized pieces with skin-on

1 tsp fenugreek seeds

1/2 tsp ginger paste

1 tsp garlic paste

1 tbsp shallots paste

2 tbsp thick tamarind juice

Sprigs of curry leaves

Water  - as needed 

5 tbsp oil

Salt - for taste

How to Make Salted Fish Curry
Heat oil and add fenugreek seeds, ginger, garlic, and shallots.
Stir and cook for a minute or two. 
Add curry paste.
Cook till oil starts to split.
Add potatoes and pour in water. 
Simmer until the potatoes are three-quarters cooked. 
Add salted fish, tamarind juice and salt. 
Stir and simmer for about 3-4 minutes to cook the salted fish.
Add beans and curry leaves.
Stir in and simmer for another 2-3 minutes. 
Remove from heat.