Special recipes of Kareena and Karisma Kapoor’s Sunday lunch where they enjoyed Kerala Fish curry

Special recipes of Kareena and Karisma Kapoor's Sunday lunch where they enjoyed Kerala Fish curry

When the Kapoor Khandaan gathers for Sunday lunch, you know they’ve whipped up a storm and have a table full of delicious dishes. And traditionally, the Kapoor sisters – Kareena and Karisma were joined yesterday by BFF Amrita Arora at Dad’s, Randhir Kapoor’s house for such a lunch. If your foodie heart is wondering what they were munching on, actress Karisma was obliged to share a sneak peek of the dishes on her Instagram stories.

The party seemed to enjoy a simple fish fry along with the famous Kerala fish curry and some steamed basmati rice. The authentically prepared Kerala fish curry was laced with Kudampuli or Malabar tamarind which offers a whole host of health benefits.

Fry at the Kapoors

Kudam puli or dried garicinia cambogia for wellness and weight loss

You may have heard of this wonder herb as Malabar tamarind, kudam puli, pathiya puli or even Garicinia cambogia as it is referred to by different names in the Indian regions. Kerala and Karnataka use sun-dried and smoked Kudampuli as the acidic element in preparing some curries. But what you probably didn’t know is that dried garicinia cambogia has quite a few health benefits. Reports suggest it can suppress your appetite to some extent, lower your cholesterol levels and improve rheumatism. Plus, garicinia cambogia can even ease your gut problems.

It can also be used to whip up an excellent drink that is said to aid in weight control. Check out a quick recipe that also gives you a glimpse of these intriguing herbal ingredients.

If you want to recreate the curry from the Kapoor’s seemingly delectable lunch, try this recipe over authentic Kerala fish curry in your own kitchen.

For the Kerala fish curry you need the following ingredients:

3 tablespoons coconut oil, a pinch of mustard seeds and 9 to 11 kadipatta or curry leaves, 14-18 sambar onions or shallots (diced), 2 small spoons grated ginger, 2 tablespoons coarsely chopped garlic, 2 chopped green chilies, 1 tablespoon coriander powder, a pinch of haldi or turmeric powder, 2 tbsp red red chilli powder, a pinch of ground black pepper, a dash of methi or fenugreek powder and 3 pieces of kudampuli, add salt to taste. You will also need 600 grams of seer fish or king mackerel.

lunch at the kapoor


  1. Start by heating up the coconut oil in a pan. Then throw the mustard seeds, kadipatta and let it pop in the heat.
  2. Then mix the chopped shallots, chillies, ginger, garlic and fry until the onions are golden brown.
  3. Now take a small bowl and add the coriander powder, fenugreek powder, haldi, red chilli and pepper. Drizzle over a tablespoon of water to make a thick mixture.
  4. Combine the mixture with the elements in the pan and continue to sauté. Once the mixture is brown, dilute it with 2 cups of water and kudampuli until the pan comes to a boil.
  5. Then carefully place the pieces of fish in it and sprinkle with salt before cooking the curry for 10 minutes. When 10 minutes have passed, you can turn off the fire.

Pro tip: Give the fish time to enjoy the flavours, so it is recommended to let the curry rest for 2 hours after cooking.

Finally, heat and serve on a bed of steamed rice.

Also read: 4 Vegetarian dishes from Malaysian cuisine that you must try at least once in your life