Hot and Sour Fish Kuzhambu | Spicy Tomato Fish Kuzhambu

I was bored with the regular fish kuzhambu hence thought of trying something new. So made little variation to my regular fish curry and it really came out well. I made this hot and sour fish kuzhambu with tomatoes and tamarind extract. And made it little spicy adding more chilli powder. This recipe was not very spicy but balances the sourness. Recipe after the jump...

You may also like my other fish curries,

• Nellai Fish Kuzhambu
• Nethili Meen Kulambu/Anchovy Fish Kuzhambu
• Karuvadu Kuzhambu
• Dry Anchovy Fish Kuzhambu | Nethili Karuvadu Kuzhambu

Hot and Sour Fish Kuzhambu

Recipe Cuisine: South Indian | Recipe Category: Non veg / Fish Gravy

Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4

Ingredients:

Fish - 1/4 kg

Tamarind - lemon sized

Small onion - 1 cup

Tomato - 3

Green chilli - 2, slitted

Garlic - 5

Cumin powder - 1/2 tsp

Coriander powder - 2 tsp

Red chilli powder - 3 to 6 tsp

Coconut - 3/4 cup

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Curry leaves - handful

Salt - to taste

Sesame Oil  / Nallennai - 1/4 cup

Method:

Peel the skin of small onion, garlic and chop onion, tomato into small pieces. Slit the green chilli into two halves. Soak tamarind in water and extract its juice.

Heat oil in a kadai, season with mustard seeds, fenugreek seeds and curry leaves.

Add in chopped onion, garlic, slitted green chilli and stir fry till the onion becomes translucent. Add in chopped tomato and stir fry for 2 minutes.

Then add the chilli powder, coriander powder, cumin powder, turmeric and salt to taste. Sauté for a minute. Add the coconut paste and mix well.

Cook for a minute and add the tamarind extract. Add enough water and bring it to boil. Cook for 10 to 15 minutes.

Then add the fish pieces and cook for 10 minutes on a low flame.

Serve with hot rice.

Note:

• Adjust chilli powder according to the sourness of tamarind and tomato.
• If you want the gravy to be very thick, replace chopped tomato with puree.

Pictorial:

Keep all your ingredients ready. Soak tamarind in water and extract its juice.

Clean the fish and marinate it with turmeric and salt

Mix well and keep aside till ready to use

Peel the skin of small onion, garlic and chop onion, tomato into small pieces. Slit the green chilli into two halves.

Take coconut in blender and grind to a smooth paste adding  little water

Coconut paste is ready now

Heat oil in a kadai, season with mustard seeds, fenugreek seeds and curry leaves.

Add in garlic, slitted green chilli. Saute for 30 seconds

Then, add in chopped onion and stir fry till the onion becomes translucent.

Add in chopped tomato and stir fry for 2 minutes.

Tomato turns mushy now

Then add the coriander powder, cumin powder,

Chilli powder can be added to taste and sourness of tamarind and tomato. I added up to 6 tsp

Add in turmeric and salt to taste. Sauté for a minute.

Add the coconut paste and mix well.

Cook for a minute and add the tamarind extract.

Add enough water and bring it to boil. Cook for 10 to 15 minutes.

Then add the fish pieces and cook for 10 minutes on a low flame.

Serve with hot rice.