Product Details

• Cambodge — kudampuli, or Malabar tamarind: the smoky dried fruit rind that sours Kerala fish curry
• A piece or two goes in with the gravy and softens as it simmers; lift it out before serving
• Sourer and more resinous than tamarind, and the defining note of a Kottayam fish curry
• Rinse before use, and store it dry
• 200 g pack

Storage: Store in a clean and dry place and keep the pack closed
Weight: 200 g

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