Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

(Updated Version)

As I reflect on my cooking routine (SOUTH INDIAN STYLE FISH CURRY), one dish stands out time and again - Salted Fish Curry. It's more than just a recipe; it's a staple in my kitchen, a beloved favorite that makes its appearance at least every couple of months. Each time, I experiment with different ingredients, adding a twist to keep it exciting, but the heart of the curry - the core ingredients - remains steadfast. 

You simply can't go wrong with Salted Fish Curry when the fundamentals are in place! Now, let me take you on a journey of flavors as I share my insights into making this soul-satisfying dish, along with a few creative variations. Trust me, it’s more than just cooking - it’s an experience (INDIAN CRAB RASAM: ZEN INSPIRED).

Here are my essential pointers for crafting the spicy, salted and tangy Salted Fish Curry:

Salted Fish Curry Tips
Choosing the Salted Fish
Ikan kurau asin/threadfin salted fish  bones are the best for making salted fish curry. Though they’re quite pricey these days, they are worth it if you can get fresh ones. When Kurau bones aren’t available, I’ve used other types of salted fish bones, but nothing quite compares. If you find Kurau bones, buy them immediately and store them in the fridge. Make sure to cook them within a week for the best results.

Using Kurau Flesh
Kurau flesh on the other hand, is more suited for Sambal Ikan Kurau, stir-frying veggies, or made into a simple dish for pairing with Rice Congee (CHINESE RICE CONGEE). 

Soaking and Rinsing
Before cooking, soak and rinse the salted fish thoroughly. You can cut it into smaller pieces if you prefer. Soaking and rinsing help to remove excess saltiness, making the fish more balanced in flavor.

Adding Ingredients
In addition to the classic field beans or mochakottai, I’ve experimented with chickpea salted fish curry and Kondakadalai (chana dal) salted fish curry. Potatoes, okra (bendi), and brinjals also work wonderfully in salted fish curry, adding texture and depth.

Making Ahead
Nothing beats salted fish curry made a day ahead. The flavors have time to meld together, creating a richer and more satisfying dish. The aroma while cooking or frying is incredibly comforting, filling both the kitchen and my soul with its warmth!

Avoiding Overcooking
Be careful not to overcook the salted fish, as it can break apart and leave bones in the curry. If this happens, be cautious while eating, as the bones can get stuck in your mouth or throat, especially in the softer parts.

Adjusting the Consistency
The amount of water you add depends on how thick or light you prefer your curry. Remember, the salted fish and other ingredients will absorb some of the liquid, so it's wise to add a bit more water than you think you'll need.

Seasoning
Start by adding salt sparingly. Taste the curry and adjust if necessary - no one likes an over salted, salted fish curry.

Adding Coconut Milk
A touch of coconut milk can work wonders, adding a creamy, sweet burst that complements the spicy and salty flavors of the curry perfectly.

Pairing Vegetables
Turmeric cabbage is an excellent pairing for salted fish curry. Just cook it with mustard seeds, curry leaves, oil, and salt, and you can include dried chilies if you like a bit of heat.

Experiment and Innovate
Lastly, keep experimenting and creating your own style and variations of Indian Salted Fish Curry. It’s a dish that thrives on personal touches and creativity.

 

Oh, and don't miss checking out the other two variations of Indian salted fish curry.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

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

Method

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.

Making The Curry  
Heat oil in a pan and sauté the ginger, garlic, and onion paste for 1-2 minutes. .

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.

Stir well and let it simmer for another 2-3 minutes before removing it from the heat.

Easiest Indian Salted Fish Potato Curry
Ingredients
500g salted fish, soaked and rinsed
1 large onion, sliced
6 garlic cloves, smashed
Some curry leaves
Fish curry powder - as needed (mixed with water to form a paste)
1 tomato, sliced
1 tsp fenugreek seeds
3 potatoes, cut into pieces
Water, as needed
Tamarind juice, as needed
Salt, to taste
¼ cup oil

Method
Heat the oil in a pan. Add the sliced onion, smashed garlic, and curry leaves. 
Sauté until the onion is translucent.
Stir in the fish curry powder, followed by the tomato and fenugreek seeds.
Cook until the raw smell of the curry powder disappears.
Add the potatoes and stir well.

Pour in enough water to cover the potatoes.

Cook until the potatoes are tender.
Add the salted fish, tamarind juice, and salt. 
Simmer for a few minutes, then remove from heat.

Kondakadalai/Chana Dal Salted Fish Curry
Ingredients
For Kondakadalai/Chana Dal
1½ cups chana dal, soaked for 3 hours and simmered until soft

For the Salted Fish Curry
½ inch ginger
5 garlic cloves
1 large onio

Roughly pound these ingredients together

500g salted fish, soaked and rinsed
Fish curry powder, as needed
2 green chilies, sliced
1 large tomato, sliced

1 tsp turmeric powder
1 tsp fenugreek seeds
Tamarind juice, as needed
Salt, to taste
¼ cup oil
Water, as needed
Fresh coriander leaves, for garnish

Method
Heat the oil in a pan and sauté the pounded ginger, garlic, and onion mixture.
Add the fish curry powder, green chilies, tomato, turmeric powder, and fenugreek seeds. 
Stir and cook until fragrant and the oil starts to separate.
Pour in water, stir, and simmer.

Add the salted fish and tamarind juice. 

Cook for a minute or two until the fish is heated through.
Stir in the chana dal and salt. 
Simmer for 1-2 minutes.
Remove from heat and garnish with fresh coriander leaves.