Fish kuzhambu- Meen kuzhambu

Preparation time : 15 mins
Cook time : 30 - 35 mins

This is my mom's version of fish kuzhambu. I am not a big fan of fish kuzhambu, will always prefer the fried type, But this version tastes good and i started liking it very much. Glad to post my first non-veg recipe in blog :) Try it and let me know how it turned out !!!



Ingredients needed :

Fish - 5 pieces
Shallots/ Sambar onion - 1/2 cup
Garlic cloves - 6
Tomato - 1
Tamarind - small goose- berry size
Salt

For grinding :

Grated coconut - 1/2 cup
Shallots - 1/2 cup
Tomato - 1
Garlic cloves - 5-6
Turmeric powder - 1/4 tsp
Sambar powder - 3 tsp
Chilli powder - 1 tsp
Curry leaves - few

For seasoning :

Oil - 1 tbsp
Fennel seeds/ Sombu/ Saunf - 1/2 tsp
Urad dal - (as required )
Mustard seeds
Curry leaves

Method :

1. At first grind the grated coconut into smooth paste then add the remaining ingredients listed under grinding into a mixer with required salt corasely.
2. Soak tamarind in warm water for 15 minutes. Extract the juice and keep it aside .
3. Heat heavy bottomed pan and pour the corasely grinded paste into it. Add the extracted tamarind juice and allow it to boil.
4. Add the remaining roughly- chopped shallots, garlic and tomato into the masala. cook in medium- low flame by closing the lid until the raw smell of masala goes well.
5. Gently place the fish pieces into the masala.Add some water according to the consistency of masala if needed. let it boil till the fish is done.
6. Mean while heat oil in some other pan add fennel seeds, urad dal wait till it turns light brown in colour then add mustard seeds. Once it sputters add the curry leaves.
7. Pour the seasoning into masala and switch off the flame.

Serve Fish kuzhambu with hot steamed rice .

Tips :

• Make sure to grind the masala ingredients corasely not smoothy.
• Sambar onion/ shallots enhances the taste. you can either use big onions too.
• You can use any fish i have used (Vanjaram type ).

Serving size : 4