KERALA FISH KUZHAMBU

Hi Everyone,

KERALA FISH KUZHAMBU!! I was looking for some different fish kuzhambu recipe , and I know Kerala is famous for the fish recipes so I asked my facebook friend Mr.Sreejith to give me some kerala style fish recipes . He is so gracious that he gave me the recipe next day itself , Iam so much thankful to him.

I followed the recipe but with little alterations as per our taste .The kuzhambu came out yummy and we all loved it.

Thank you Sreejith for the recipe,

 

INGREDIENTS :

Fish – 1/2 kg.

Onion – 1 no (big)

Garlic – 8 pods.

Dry red chillies – 4 nos.

Asafoetida – 1/4 tsp.

Fenugreek – 1/4 tsp.

Coconut oil – 6 tsp.

Tomatoes – 1 no(big).

Turmeric powder – 1/2 tsp.

Chilli powder – 3 tsp.

Coriander powder – 4 tsp.

Jaggery – 4 tsp.

Tamarind – lemon sized.

Mustard – 1/4 tsp.

Curry leaves – a sprig.

Salt – as required.

FOR GRINDING :

Coconut – 1/2 cup.

Onion – 10 nos ( small onions / pearl onions).

FOR MARINATING AND CLEANING FISH :

Turmeric powder – 1/2 tsp.

Lemon juice - 1 tsp.

Salt – 1 tsp.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY

METHOD :

1. Clean the fish pieces and marinate with the marinating ingredients and let it rest for 30 mins or more.Then wash the fish pieces again with water ( this is done to remove the fish smell).
   
   
   
2. Grind the grinding ingredients ( coconut , onion) to fine paste.
3. Chop onion, garlic , tomatoes to small pieces.
4. Soak tamarind in warm water for 10 mins and extract the juice ( discard the pulp).
5. In a wide kadai heat oil , followed by mustard , fenugreek , red chillies , curry leaves and saute for a minute .Then add onions , garlic and saute till golden brown.
   
   
   
   
6. Now add tomatoes and fry till mushy.Add chilli powder , turmeric powder , coriander powder and fry for a minute.
   
   
   
   
7. Add tamarind juice and boil till tamarind leaves the pan.
   
8. Add coconut -onion paste , 2 cups of water and boil till the raw smell of coconut leaves and also kuzhambu reaches required consistency.
   
9. When kuzhambu thickens well , add the fish pieces and boil for 5 more minutes.
   
10. Switch off the flame and leave the kuzhambu undisturbed for 1 hour or for half a day.
    
11. Serve the yummy ,tangy ,fish kuzhambu with hot rice , idli or dosa of your choice.
    

NOTES :

1. After adding fish don't boil for more time ,5 mins is enough.
2. Try to give rest to kuzhambu for atleast 1 hour ,this will ensure the flavors gets absorbed by fish well else the fish will taste plain.
3. Marinating and washing fish is optional as our family does not like the smell , I use to marinate and wash . Its purely your choice.
   4.Add the fish pieces only after kuzhambu thickens well  as after adding fish the gravy will lighten a little.
   
   
   Try below fish kuzhambu recipes too,
   1) Traditional fish kuzhambu. 
   2) Roasted masala fish kuzhambu.