ROASTED MASALA FISH KUZHAMBU / VARUTHU ARICHA MEEN KUZHAMBU

Hi Everyone,

ROASTED MASALA FISH KUZHAMBU!! My love for sea food never fades , I love all type of sea foods and cooking sea food is also like an art.The ingredients are less in sea food preparation but the ratios play important role in taste , aroma and quantity.

I make fish kuzhambu in many ways ,My mum use to say for Fish Kuzhambu the ingredients must be raw and should not be fried for grinding .But I noticed this recipe from Yummytummyarthi.com (I forgot in what name she posted it :( as I noted it long back) .In the recipe I noticed the coconut with few ingredients were roasted and ground to paste , As the recipe looks different from our traditional gravy I tried it with little changes in ingredients and also in ratios ,and the gravy was just yum yum.

I wanted to share it with you long back but I was struck up in little hectic schedule.Even now past two days I was thinking to post this recipe but in Bangalore the situation is not good here ,sudden violence and strike everything disturbed us a lot so I didn't feel like opening my blog.But today need to divert myself I thought of posting a recipe and relax myself.Blogging is my meditation,yoga etc etc.....

Try my some of other fish recipes ,
TRADITIONAL FISH KUZHAMBU
FISH FRY
DRY FISH GRAVY

Anyway the recipe is as below,

SERVINGS : 4 MEMBERS

INGREDIENTS :

Fish – 1/2 kg.

Onions – 5 nos ( small onions , In case of big onions use 1/2 onion).

Tomato – 1 no ( medium sized).

Curry leaves – a sprig

Tamarind – lemon sized ball.

Salt – as required.

Gingelly oil – 5 tsp.

Mustard – 1/4 tsp.

Fenugreek – 1/4 tsp.

Jaggery – 1 tsp.

Salt – as required.

FOR WASHING FISH:(OPTIONAL)

Rock salt – 1 tsp.

Chilli powder – 1 tsp.

Turmeric powder – 1 tsp.

Lemon juice – 1 tsp.

FOR ROASTING AND GRINDING:

Dry red chillies - 5 nos.

Coriander seeds – 3 tsp.

Cumin – 1 tsp

FOR GRINDING (WITHOUT ROASTING):

Coconut – 1 cup.

Onion – 2 no ( big).

Turmeric powder – 1/2 tsp.

Garlic – 5 pods.

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METHOD :

1. Dry roast roasting ingredients ( Dry red chillies , coriander seeds , cumin ) till golden brown and grind along with coconut , onion , garlic,turmeric powder ( Don't roast coconut,onion,garlic).
   
   
   
   
   
2.  Soak tamarind in warm water for 10 mins ,extract juice and discard the pulp.
   
3. Wash fish pieces with water well and add turmeric powder,chilli powder,lemon juice,salt ,mix well and let it rest for 1 hour.After 1 hour of resting wash the fish pieces again .This is done to remove the fish smell.
   
4. In a wide kadai heat gingelly oil , add mustard and when mustard splutters add onions followed by curry leaves , fenugreek seeds and saute till golden brown.Then add chopped tomatoes and fry till mushy.
   
5. When done add tamarind water and boil till raw smell leaves the pan,now add jaggery , salt and boil once.
   
6. Add ground masala , 1 cup of water and boil till raw smell of masala leaves and gravy reaches required thick consistency.
   
   
   
   
   
7. Add the fish pieces to boiling gravy and boil in medium heat for 5 more mins.
   Switch off the flame when fish changes its colour to pale.
   
   
   
   
8. In a small pan heat 1 tsp of gingelly oil and when oil reaches smoking hot remove the pan from heat , add 1 tsp of chilli powder to hot oil and let the chillipowder fry in oil heat itself.When chilli powder changes to dark colour add to kuzhambu and mix once.
   
9. Let the kuzhambu rest for minimum 1 hour for the flavors to blend well with eachother.
10. When serving heat the kuzhambu to warm temperature and serve.
    

NOTES :

1. We don't like fish smell so I marinate and wash to remove fish smell.This process is optional you can even skip it.
2. Step 8 is optional , but it gives nice flavor and colour so I insist this step.
3. Add fish pieces only when gravy reaches thick consistency , as fish itself will leave water so gravy will get diluted after adding fish.
4. After adding fish don't boil for more than 5 mins , over boiling will break the fish pieces and fish will get dissolved in gravy.So take care after adding fish.
   
   
   
   
   

HAPPY COOKING!!!