Saturday, November 8, 2008

Fish Kozhambu/Curry


Fish(any kind) - 1 lb or 1/2 kg
Tamarind - A lemon size
Onion - 1 - chopped
Tomato - 1 chopped
Grated coconut paste - 3 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
salt - 1/2 tsp
Fenugreek seeds - few, say, less than 1/4 tsp
Curry leaves - few
Oil - 5 tsp(2 tsp more if you prefer)


1. Clean fish, drain water completely and keep it aside.
2. Soak tamarind in a cup of water and extract juice, filter and keep it aside.
3. Heat oil in a pan, splutter fenugreek seeds, add onion and curry leaves.
4. Fry until golden brown in onion, then add chopped tomato and fry until oil gets separated.
5. Add turmeric powder, chilli powder and salt and stir once.
6. Add tamarind juice now and coconut paste and add 1/2 cup of water.
7. Let it boil for 5 mins, then add fish one by one and close the lid. Let it boil for 5 mins. (Note: Do not add fish at the beginning, it gets cooked faster and will break or melt if boiled more.)
8. Check for salt and now its ready.

Notes and Secrets:

-> Fish curry is healthier than fish fry. But taste wise the reverse.
-> People have dry skin can have more fish, be careful that eat the fish that have less or no mercury content. Mercury do some hormone changes in our body.
-> Don't serve it hot, leave it for 4 hours. So that fish gets soaked well with all ingredients in curry and taste ....taste....Yummy! Yummy!
-> Do not add much coconut to fish curry, because actual taste may get varied.
-> Neimeen(Gheefish), is the best for kuzhambu/curry. If you use this fish, reduce the amount of oil as the fish lets out oil while cooking.


Sundara Shanmugam

Can you please post the picture of this receipe