Description
Cambodge, also known as ‘malabar tamarind’ is often mistaken as kokum. We obtain the spice by drying the rind. The combodge gives malabar/ kerala fish curry the unique taste and identity. We can use cambodge in South Indian dishes like Fish curry , coconut base curry, also included in chutneys and pickles . We need only three or four skins to season an average dish.
