Tag Archives: Chettinadu Fish Kuzhambu

Fish Kuzhambu | Mee Kuzhambu | Fish Curry

Fish Kuzhambu

A traditional and delicious Fish Kuzhambu!
I have tried several fish kuzhambu dishes. More or less, I liked almost all the dishes. I learned this dish from my close friend and wanted to share the recipe here. This kuzhambu tastes well when the tamarind juice blends well the coconut flavor.
 
For those who do not like the coconut flavor, do not worry…the tamarind paste will overcome the coconut flavor, and I am sure you would not be able to find the coconut flavor unless or otherwise someone tells you. Definitely, a must try dish for someone who loves Fish Kuzhambu.
 

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Indian
Recipe Cuisine. Main
Serves. 3

Ingredients

Onion (chopped) – 1 no.
Tomato (chopped) – 1 no.
Fish – 1/2 to 1 kg
Coconut – 1/4
Tamarind juice – 1 To 1.5 cups
Turmeric powder – 1/2 teaspoon
Chilli powder – 2 tablespoons
Coriander powder (kothamalli thool) – 4 tablespoons
Salt – as desired

To Season
Curry leaves – 1 sprig
Fenugreek seeds (vendheyam) – 1 teaspoon
Sesame oil (nallennai) – 3 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Marinade fish using turmeric powder and salt. Keep it aside for 5-10 minutes. In a blender, add 3/4th of chopped onions, tomato, and coconut.

2. Grind them to a fine paste. Add turmeric powder, chilli powder, and coriander powder. Grind again.

3. Add tamarind juice to the ground onion tomato paste. In a pan, heat sesame oil. Add fenugreek seeds and curry leaves. When fenugreek seeds turns golden brown, add onions and saute till the raw smell of onions go off. Add little salt.

4. Then add the ground (onion tomato tamarind) paste and boil well till the raw smell of the paste goes off. Boil for at least 15-20 minutes. Then add fish with some water.  Add desired amount of water if the kuzhambu is thick. Cook the kuzhambu till the fish is cooked.

Now, Fish Kuzhambu is ready!!!

Other Fish Curry recipes are:
Chennai Fish Kuzhambu, Chettinadu Fish Kuzhambu, Dry Fish Lady’s Finger Kuzhambu, Fish Kuzhambu – Amma’s Recipe, Raw Mango Fish Kuzhambu  

Notes.

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.

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