Fish Kulambu
Fish Kuzhambu Ingredients:
Fish - 1 pound (catfish, rainbow trout, mathi, keluthi)
Ginger & Garlic paste (Inji, poondu vizhudhu) - 1 teaspoon
Onion (vengayam) - 1/2, finely chopped (If you need more gravy, you can add more onion but adjust other ingredients accordingly)
Tomato (Thakkaali) - 1/2, pureed/finely mashed
Tamarind (Puli) - lemon sized, soaked in warm water
Daily Samayal's Special Karimasala Podi - 3-4 teaspoons or according to your spice level (You can substitute this with 1 spoon chilli powder & 2 spoons of coriander powder)
Salt
Turmeric Powder - 1/2 teaspoon
Coconut - 4-5 pieces (1 inch each), finely ground paste
Oil (Yennai) - 4 teaspoons, preferably peanut oil
Mustard (Kadugu) - 1 teaspoon
Fenugreek (Vendhayam) - 4-5 seeds
Curry leaves (Kariveppilai) - 5-8 leaves
Coriander leaves (Kothamalli Thazhai) - 4-5 leaves
Procedure
1. Add oil to a think-bottomed vessel. When it is hot, add mustard seeds, fenugreek, curry leaves.
2. When mustard seeds splutter, add onion, salt, turmeric powder. Fry for a few minutes.
3. Add tomato puree and fry for a few more minutes.
4. Add Karimasala Podi or the substitute mentioned above. * Care should be taken not to burn the masala powder. *
5. Add tomato puree, tamarind pulp and allow the mixture to boil for 5-8 minutes. * Water from tomato pulp and tamarind should be enough for the gravy but if you want the kuzhambu consistency to be thin, you can add 1/2 cup water. *
6. Add ground coconut to this and allow it to boil for another 5 minutes.
7. Add cleaned fish to this boiling mixture, reduce and flame and cook for another 5-8 minutes.
* Care should be taken not to break the fish. Do not use a spatula or spoon at this stage. Lift the entire vessel and shake it gently, if you want the gravy to be nicely coated over the fish. *
8. Add coriander leaves.
Meen Kuzhambu tastes better the next day. This is because the fish would absorb the combined taste of tamarind, tomato and Karimasala podi when allowed to stand for a long time.
Fish Kuzhambu can be served with Rice, Chappathi, Idli, Dosai
Fish - 1 pound (catfish, rainbow trout, mathi, keluthi)
Ginger & Garlic paste (Inji, poondu vizhudhu) - 1 teaspoon
Onion (vengayam) - 1/2, finely chopped (If you need more gravy, you can add more onion but adjust other ingredients accordingly)
Tomato (Thakkaali) - 1/2, pureed/finely mashed
Tamarind (Puli) - lemon sized, soaked in warm water
Daily Samayal's Special Karimasala Podi - 3-4 teaspoons or according to your spice level (You can substitute this with 1 spoon chilli powder & 2 spoons of coriander powder)
Salt
Turmeric Powder - 1/2 teaspoon
Coconut - 4-5 pieces (1 inch each), finely ground paste
Oil (Yennai) - 4 teaspoons, preferably peanut oil
Mustard (Kadugu) - 1 teaspoon
Fenugreek (Vendhayam) - 4-5 seeds
Curry leaves (Kariveppilai) - 5-8 leaves
Coriander leaves (Kothamalli Thazhai) - 4-5 leaves
Procedure
1. Add oil to a think-bottomed vessel. When it is hot, add mustard seeds, fenugreek, curry leaves.
2. When mustard seeds splutter, add onion, salt, turmeric powder. Fry for a few minutes.
3. Add tomato puree and fry for a few more minutes.
4. Add Karimasala Podi or the substitute mentioned above. * Care should be taken not to burn the masala powder. *
5. Add tomato puree, tamarind pulp and allow the mixture to boil for 5-8 minutes. * Water from tomato pulp and tamarind should be enough for the gravy but if you want the kuzhambu consistency to be thin, you can add 1/2 cup water. *
6. Add ground coconut to this and allow it to boil for another 5 minutes.
7. Add cleaned fish to this boiling mixture, reduce and flame and cook for another 5-8 minutes.
* Care should be taken not to break the fish. Do not use a spatula or spoon at this stage. Lift the entire vessel and shake it gently, if you want the gravy to be nicely coated over the fish. *
8. Add coriander leaves.
Meen Kuzhambu tastes better the next day. This is because the fish would absorb the combined taste of tamarind, tomato and Karimasala podi when allowed to stand for a long time.
Fish Kuzhambu can be served with Rice, Chappathi, Idli, Dosai
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