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Sify Home > Food > Nonvegrecipes > Category > Curries and gravies > Chettinad fish kuzhambu
Chettinad fish kuzhambu
By : J Sharmilee
Category : Fish, Curries and gravies
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
  1. Make ready all the ingredients under to grind(coconut, fennel seeds , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai - add onion , saute till slightly browned then add tomatoes saute until raw smell leaves and becomes mushy. Add sauted onion, tomato to the ingredients in the mixer , sprinkle little water and grind it to a fine paste.
  2. Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves. Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.
  3. When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.
  4. Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that.

My notes:

  1. Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
  2. You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.

Recipe courtesy: Sharmis Passions

Ingredients:
5 to 6 fish pieces (I used Vanjaram fish variety)
Tamarind lemon sized
A generous pinch of turmeric powder
1 tsp coriander leaves
Salt to taste

To temper:

1.5 tbsp oil
1 tsp vadagam(the one used for tempering) / Vendhayam
1/2 tsp mustard seeds
10 small onion
5 garlic pearls
1 tomato
Few curry leaves

To grind:

1/4 cup coconut
1 tsp fennel seeds
1.5 tsp chilli powder
1.5 tsp coriander powder

To saute and grind:

1/2 tsp oil
1 tomato
chopped roughly
1 big onion chopped roughly

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