TRADITIONAL FISH KUZHAMBU / MEEN KUZHAMBU

Hi All,

Blogging from Chennai and it does not have any value if  I don’t add a fish kuzhambu recipe.Today my recipe is going to be traditional fish kuzhambu .Actually fish kuzhambu is very easy and simple ,only thing we need to take care is the ratio of the ingredients other than that it are very simple and no roasting or frying required.

I always love sea foods so cooking sea food also gives me immense pleasure.

The recipe is as below,

SERVINGS : 6 Members

INGREDIENTS :

Fish                                           -  1 kg ( Cleaned and sliced)

Fenugreek seeds / vendhayam  -  1/2 tsp.

Small onion                                -  5 to 6 pcs.

Tamarind                                    -  big gooseberry size.

Gingelly oil                                  -  5 to 6 tsp.

Mustard                                      -  1 tsp.

Jaggery / vellam                         -  1 tsp / 1" small ball size

Curry leaves                               -  few

Salt                                             -  to taste.

Chilli powder                               -  1 tsp.

TO GRIND TO FINE PASTE :

Small onion                                       -  1 1/2 cup.

Garlic                                                -  10 pods

Coriander powder / coriander seeds  -  4 tsp

Cumin  / zeera                                   -  1 tsp

Turmeric powder                               -  1 tsp

Dry red chillies                                   -  7 to 8 nos

Curry leaves                                      -  2 sprigs

Coconut                                             -  4 tsp

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PREPARATION :

1) Soak tamarind in hot water for 10 mins and extract the juice from pulp , then discard the pulp.

2) Grind onions , garlic , coriander powder / seeds , turmeric ,cumin , dry red chillies , curry leaves , coconut to fine paste.

3) In a kadai add gingelly oil when oil gets heated add mustard , when mustard splutters  add onion followed by curry leaves , fenugreek and sauté till onion turns brown.

4) Then add tamarind water , jaggery and let it boil till the raw smell of tamarind leaves the kadai.

5) Now add our ground masala , with the required salt and boil till raw smell of masala goes and

kuzhambu reaches required consistency.

6) Finally add the fish pieces and boil for 5 mins ( not more than 5 mins) and switchoff.

7) In 1 tsp of hot gingelly oil add a tsp of chilli powder and roast it once and add to the kuzmabu and give a quick mix.



ADD A TSP OF CHILLI POWDER IN HOT OIL



AND ADD TO GRAVY

 

 8) Serve with boiled rice , idli , dosa of your choice.

NOTES :

1) You can use any fresh fish of your choice.

2) For best result always cook in slow flame and after cooking leave the kuzmabu undisturbed for 4 to 5 hours then serve for actual amazing taste of gravy.

3) Don't boil fish for more than 5 mins else fish will break into pieces.

4) 7th step is optional but it gives a nice aroma and bright appetizing  colour.