Gambooge is a special tamarind used in some of the famous seafood preparations in Kerala cuisine. This is called Kudampuli in malayalam and also called Malabar Tamarind and fish tamarind. Ripe fruit from Gambooge tree is taken and dried in the sun after removing seeds. This will be smoked and mixed with salt and oil, to be stored for years. This has lots of medicinal values as per Ayurveda. Kashayam (decoction) made out of Kudampuli is used for the treatment of arthritis and bowel complaints.The hydroxy-citric acid content in Kudampuli makes it one of the ingredients in weight loss products around the world.
- Ayala (Mackerel) : 6 pieces (cut into halves)
- Red Chilli Powder : 2 teaspoons
- Turmeric Powder : 1/2 teaspoon
- Onion : 1 small
- Gambooge : 2 pieces (shown in the pciture)
- Green Chilli : 2 Nos.
- Garlic : 5-6 pieces
- Oil : 2 teaspoon
- Water : 2 cups
- Curry leaves : 6-7 Nos.
- Salt : 1 teaspoon (to taste)
Cut onion, garlic and chilli to small pieces and keep it aside.
In a pan mix water, turmeric, salt, curry leaves and red chilli powder. Add ingredients from step1 into it and check the salt and spice. Add gambooge and Mackerel also in the pan.
Keep the pan on flame/heat and cook till Mackerel becomes tender and gravy is thick. Switch off the flame and add oil, just the way it spreads.
Mackerel in gambooge is ready to serve now. Have it and entertain your tastebuds 🙂