Sardine Kudampuli Curry

The sardine, primarily Sardinella longiceps (Indian oil sardine), is a small, silvery fish, cherished as ‘kudumbam pularthy’—Malayalam for ‘provider of the family,’ given how affordable and nourishing it is. As a member of the herring family, the  sardine is a cornerstone of India’s coastal fisheries, contributing roughly a third of the country’s marine production. Other Indian varieties of sardines include the Rainbow sardine (Dussumieria acuta), white sardine (Escualosa thoracata), and Fringescale sardine (Sardinella fimbriata).

The Indian oil sardine is especially abundant in the Arabian Sea along Kerala and Maharashtra and now, owing to the climate crisis, in the Bay of Bengal along Tamil Nadu as well. It is locally known as ‘mathi / chala’ in Malayalam, ‘tarli’ in Marathi, and ‘kavala/ chala’ in Tamil. Its seasonality varies from the east to the west coast, and can be found in InSeason Fish’s Season Calendar.These schooling fish gather in large groups near the surface of the ocean, feeding on plankton—​​tiny organisms like plants, animals, and microbes—that drift in the water, unable to swim against currents. Sardines have greenish-blue backs and are bright silver on the sides, and hence a striking catch. Upon cooking, their flavour distinguishes them from milder fish, making them ideal for fries, grills, or curries.

One such preparation, the Sardine Kudampuli Curry, highlights Kerala’s culinary heritage. Here, the key flavouring agent is kudampuli, or Malabar tamarind (Garcinia cambogia), a small, pumpkin-shaped fruit that transitions from green to pale yellow when ripe. When dried to a deep, inky black, it lends a sharp, sour vibrancy. Prized for its digestive benefits, kudampuli is a staple in Kerala cuisine. In this recipe, the flavour of the fish is balanced by the fruit’s tangy notes, resulting in a lightly spiced dish.