Recipe Cuisine: TamilNadu | Recipe Category: Non Veg
Prep Time: 10 mins | Cooking Time: 30 mins
Fish - 1/4 kg or more
Tomato - 1
Green chilli - 2
Coconut - 1/4 to 1/2 cup
Small onion - 20
Tamarind - large gooseberry sized
Coriander seeds - 3 tsp
Red chilli - 10
Turmeric - 1/2 tsp
Salt - to taste
Mustard seeds - 1 tsp
Small Onion - 2
Curry leaves - 2 sprigs
Oil - 1 tblspn
Soak tamarind in water and extract its juice.
In a pan, drizzle little oil. Add coriander seeds and red chilli. Saute till it changes color on medium flame. Cool it.
Take the roasted ingredients in a blender. Add onion and blend till smooth.
Add in coconut and blend well to get a smooth paste adding little water.
In a kadai, add the ground paste, tamarind extract and enough water. Switch on the flame.
Add in turmeric, salt, chopped tomato and slitted green chilli. Let it boil for 15 to 20 mins.
Kuzhambu will reduce a bit. Now, add the fish and cook for 10 mins.
In a tadka pan, heat oil, add mustard seeds. When mustards pop, add the chopped onion. Once onion starts to brown, curry leaves goes in. Pour this tempering over the fish kuzhambu.
Serve with rice.
- The tamarind should be little less than the amount used for pulikuzhambu and little more that used for sambar. The point is, it should not be too sour.
- You can use any type of fish for this recipe.
- You can use coriander powder also. But freshly ground paste adds more taste.
- Adjust red chillies according to the taste.
- You can increase the coconut, red chilli according to the number of persons.
- Use coconut oil to temper for a nice smell and taste.
|Keep all your ingredients ready. Wash the fish and marinate with little turmeric. Soak the tamarind in water and extract its juice.|
|Drizzle little oil and roast the coriander seeds and red chillies till they change in color|
|Cool it and take them in blender. Add onion and grind them into a smooth paste(You can also saute onion for few minutes)|
|Add coconut and blend well adding little water to get a smooth paste|
|In a vessel, take the ground paste|
|Add tamarind extract and enough water. Switch on the flame and bring it to boil|
|Immediately, add in turmeric|
|Add chopped tomato and slitted green chilli. Let it boil for 15 to 20 mins.|
|It has been boiling for 15 to 20 mins and the reduced in quantity|
|Add the fish and cook for 10 mins. Fish will not take much time to cook|
|Once fish is cooked, switch off the flame|
|In a tadka pan, heat a tablespoon of oil. Add in mustard seeds|
|When mustard start to pop, add the chopped onion and let it brown|
|Add the curry leaves|
|Pour this tempering over the kuzhambu and mix it well|