Malabar tamarind

What it is

Garcinia gummi-gutta bears oval green fruit about 5 cm (2 in) across, with six to eight grooves. It turns yellow or red as it ripens. Inside are six to eight large seeds, each with a juicy covering, but the ripe rind is the part prepared for fish and prawn dishes.

Where it comes from

The tree grows in the evergreen forests of India’s Western Ghats, including Karnataka and Kerala. It suits both hilltops and plains, and grows best along riverbanks and in valleys. On farms it is planted on its own or as a mixed crop in coconut and arecanut gardens.

How it's eaten where it grows

In Kuttanad, the backwater country of Kerala’s Alappuzha district, kudampuliyitta meen curry takes its sourness from Malabar tamarind. A home-style Kerala fish curry cooks the rind with ground spices, curry leaves and coconut milk.

The dried pieces are rinsed and soaked in hot water, then added to the pot with their soaking liquid, and the fish simmers in this tangy sauce. Plain rice, Kerala matta rice or appam accompany the curry.

How it's grown

The evergreen tree reaches 5–20 m (16–66 ft). A tree grown from seed may take 10–12 years to bear, while a grafted tree can start in its third year. Grafts also keep the mother tree’s traits; when trees are raised from seed, 50–60% turn out male.

When and where you'll find it

In India, flowering usually falls between January and March, with ripe fruit in July. The rind is separated soon after harvest, dried in the sun, then finished over smoke or in an oven.

Indian groceries and online Kerala food shops are places to find the dried cooking ingredient. MyKeralaShop lists kudampuli in 250 g and 500 g packs. Some preparations include salt and coconut oil to soften the rind and help it keep.