Kodampuli (Malabar Tamarind)
ケララの魚カレーの絶対条件！スモーキーな酸味を放つ黒い果実
Description
Dried and smoked fruit called Garcinia cambogia. Grants intense acidity and smoke aroma to South Indian fish dishes instead of tamarind.
Classification: For Hardcore Fans,Souring Agent,Smoky,Diet
Shops selling Kodampuli (Malabar Tamarind)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kodampuli(Dried Garcinia fruit)
Instructions
- Soak a few pitch-black dried Kodampuli pieces in lukewarm water for ~
- mins to soften and extract acidity.
- Toss this liquid and flesh into the pot when making Kerala-style fish curry.
- Simmered in coconut milk and spices, completely erasing fish odor, fixing a heavy, smoky acidity into the curry.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Tamarind and a little smoked paprika (as sub for acidity and smoke aroma)
Pairing
Kerala Fish Curry (Meen Curry)
Trivia
[Hardcore] Also called 'Malabar Tamarind'. Similar to 'Kokum' of the same Garcinia genus, but Kodampuli's biggest difference is being 'smoked'. Directly linked to local identity so much that Kerala Fish Curry without it is deemed fake.
Eating tips & etiquette
[Unique Usage] Devour 'next-day fish curry'—where Kodampuli's acidity penetrated to the fish's bone marrow after resting overnight—with hand-crushed tapioca tubers (Kappa)!
Allergen
None