A drool-worthy kuzhambu!
Preparation Time. 15 minutes
Cook Time. 15 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Recipe Reference: Chef Dhamu
Fish – 1/2 Kg.
Sambar Onions/Shallots – 1/4 Kg.
Tomatoes – 1/4 Kg.
Slitted green chillies – 3
Tamarind paste – lemon size (Make tamarind paste using 3 cups of water)
Chilli powder – 3 teaspoons
Coriander powder (Daniya thool) – 6 teaspoons
Coriander leaves – 1 bunch
Turmeric powder – 1/2 teaspoon
Salt – as desired
Sesame oil (Nallennai) – 4 to 6 tablespoons
Mustard seeds (Kadugu) – 2 teaspoons
Crushed Peppercorns (Milagu) – 3 teaspoons
Cumin seeds (Seeragam) – 3 teaspoons
Fenugreek seeds (Vendheyam) – 1 teaspoon
Garlic pod (Poondu) – 1no.
Curry leaves (Karuvepillai) – 2 Sprigs
Note. The ingredients shown will vary with the original quantity.
1. In a heavy bottomed pan, heat sesame oil and add mustard seeds. When mustard seeds splutter, add coarsely crushed peppercorns, cumin seeds, fenugreek seeds, garlic pod, and curry leaves. Now, add sambar onion/shallots and fry till it is almost cooked. Add chopped tomatoes.
2. Fry till the onions and tomatoes blend well. Add tamarind paste, and boil well until the mixture becomes a thick consistency. If you think you have added tamarind paste more than required, add 1/2 glass of water.
3. Now, add slitted green chillies, chilli powder, turmeric powder, and coriander powder. Boil well till its raw smell goes off. When the kuzhambu has boiled well, add the fish pieces to the boiling kuzhambu and add salt. Boil for 5 minutes and then switch off the stove.
Now, Chettinadu Fish Kuzhambu is ready!
Serve. Rice, Dosa, and Idly.
1. Apply 2 teaspoons of vinegar or 2 teaspoons of thick tamarind juice or even juice of half lemon on both the sides of the fish for few minutes. Then, wash the fish. This will help to clean the fish and remove the odor from the fish to a certain extent.
2. Fish gets cooked faster so allow the kuzhambu to boil well. Add the fish pieces just before the kuzhambu is done and boil for 5 minutes.
3. If you cook and eat it on the next day, the kuzhambu will be even more tastier.