This short, green fruit has a pronounced tartness that is perfect to compliment a spicy Kerala curry which leaves you salivating for more. Learn how to make this simple and comforting curry for lunch or dinner.
Bilimbi – the green, sour fruit – is commonly found growing in South Asian countries; out of which, India, more commonly Kerala has many backyards in homes where the short tree fructifies each year. It is also found along the coastal regions of Goa, Maharashtra and Tamil Nadu – where the hot and humid climes make it favourable for the fruit to grow freely. Also known as bimla in Konkani and bimbal in Marathi, the fruit is used as a souring agent in Indian cooking.
Like its counterparts kokum, tamarind and raw mango, bilimbi has is also used plentifully for seafood dishes as well as pickling. It has a flavour similar to starfruit but much juicier in texture. Found in abundance during the peak of summer, bilimbi is also an amazing ingredient to cook with and make a spicy, savoury and sour curry to enjoy with some steam rice or appams. This bilimbi curry from Kerala is one of the relatively well-known preparations in home kitchens across the state and celebrates the summer fruit as the star of the show.
Image Credits: CABI Digital Library
Note: To make a seafood curry, simply add the fish once the sauce starts to thicken and cook until the seafood is ready to be eaten.