Fish Kuzhambu | Meen Kuzhambu | Nellai Fish Kuzhambu Recipe

In my home, this kuzhambu is made with several different fish, which happens to be my favorite. Fish cooked as kuzhambu is more healthy than the fry. Fish is naturally low in fat and rich in omega fatty acids. Since our bodies can't produce omega fatty acids on their own, it's essential to include fish regularly in our diets.

Fish Kuzhambu

Recipe Cuisine: TamilNadu | Recipe Category: Non Veg

Prep Time: 10 mins | Cooking Time: 30 mins

Ingredients:

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

To temper:

Mustard seeds - 1 tsp

Small Onion - 2

Curry leaves - 2 sprigs

Oil - 1 tblspn

Method:

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.

Note:

• 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. 

Pictorial:

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

Salt

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