This is a simple and easy fish curry that my mom makes and it tastes great and we all love it. She doesn't add coconut to this kuzhambu so this doesn't get spoilt and can be kept for days.
FISH KUZHAMBU
Preparation time 20 mins | Cooking time 25 mins | Serves 2-3
Ingredients
Method
1. Wash the fish and marinate it for about 30 minutes. Blend the onion and tomatoes together.
2. In a kadai, add the oil. Add the mustard seeds, fenugreek seeds, cumin seeds.
3. When the seeds splutter, add the shallots, garlic and curry leaves.
4. When the shallots turn translucent, add the ground onion and tomato paste.
5. Saute until the oil separates.
6. Add all the masalas and salt and mix well.
7. Add the tamarind water and mix well. Add 1 cup of water and bring it to a boil.
8. Reduce the flame and add the fish pieces.
9. Reduce the flame to medium, cover and cook for 10 minutes or until the fish is cooked well.
10. Sprinkle the coriander leaves and switch off.
Notes
1. Adjust the masalas to suit your taste.
2. The fish kuzhambu gets more tastier as time goes on. So allow the kuzhmbu to rest awhile before serving.
3. You can add 2 tbsp coconut paste if you want.
4. You can skip the marination if you're short of time.
Until next time,
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FISH KUZHAMBU
Preparation time 20 mins | Cooking time 25 mins | Serves 2-3
Ingredients
- Fish pieces - 500 gms of fish (before cleaning). I used sila meen.
- Shallots - 1/2 cup
- Garlic - 10 pods
- Onion - 1
- Tomato -2
- Red chilli powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Pepper powder - 1/2 tsp
- Tamarind water - 1/2 cup
- Water - 1 cup
- Salt - to taste
- Coriander leaves
- Oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves - 1 sprig
- Turmeric powder - 1/2 tsp
- Dhania powder - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Lime juice - 1/4 tsp
1. Wash the fish and marinate it for about 30 minutes. Blend the onion and tomatoes together.
2. In a kadai, add the oil. Add the mustard seeds, fenugreek seeds, cumin seeds.
3. When the seeds splutter, add the shallots, garlic and curry leaves.
4. When the shallots turn translucent, add the ground onion and tomato paste.
5. Saute until the oil separates.
6. Add all the masalas and salt and mix well.
7. Add the tamarind water and mix well. Add 1 cup of water and bring it to a boil.
8. Reduce the flame and add the fish pieces.
9. Reduce the flame to medium, cover and cook for 10 minutes or until the fish is cooked well.
10. Sprinkle the coriander leaves and switch off.
Notes
1. Adjust the masalas to suit your taste.
2. The fish kuzhambu gets more tastier as time goes on. So allow the kuzhmbu to rest awhile before serving.
3. You can add 2 tbsp coconut paste if you want.
4. You can skip the marination if you're short of time.
Until next time,
Mouthwatering fish curry
ReplyDeleteLovely gravy with all the flavors infused.. Delicious share..
ReplyDeleteLove to have such yummy simple curries at times ..Looks mouthwatering
ReplyDeleteAnytime is a pleasure for such an easy fish curry.
ReplyDelete