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.

Ingredients

Chopped Onions – 1

Chopped Tomato – 1

Fish – 1/2 to 1 kg

Coconut – 1/2

Tamarind Juice – 1 To 1 and 1/2 Cups

Turmeric Powder – 1/2 Teaspoon

Chilli Powder – 2 Tablespoons

Coriander Powder – 4 Tablespoons

Fenugreek Seeds – 1 Teaspoon

Curry Leaves

Sesame Oil – 3 Tablespoons

Salt

Preparation

1. Marinade fish using turmeric powder and salt. 

2. Grind 3/4th of chopped onions, tomato, and coconut to a fine paste. Add turmeric powder, chili powder, and coriander powder. Grind again. 

3. Add tamarind juice to the onion tomato paste. 

4. 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. 

5. Then add the ground paste with some water. Boil for at least 15-20 minutes. Add little water if the curry is thick. Cook the curry till the fish is cooked. 

Now, Fish Kuzhambu is ready!!!

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