Go Back

Traditional Aracha Meen Kuzhambu/ Fish curry

Bhuvana Devi
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Fish, Non Veg
Cuisine South Indian
Servings 6

Ingredients
  

  • Fish- ½ kg. Katla
  • Mustard seeds-1tsp.
  • Cumin seeds -1tsp.
  • Black pepper – 1tsp.
  • Coriander seeds 1 tbsp.
  • Fennel seeds -1tsp.
  • Fenugreek seeds- 2 tsp.
  • Dried red chilli – 3.
  • Shallots- 2 Cup.
  • Garlic – 10 no’s.
  • Grated coconut -1/2 cup.
  • Tomato -2.
  • Kuzhambu Masala- 3tbsp.
  • Chili powder-1 tsp.
  • Turmeric powder- 1tsp.
  • Oil- 4bsp.
  • Curry leaves few.
  • Tamarind a lemon size.
  • Salt to taste.

Instructions
 

Preparation:

  • Step: 1 Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt. Keep it aside
  • Step 2: Soak 1 lemon size tamarind in warm water and extract its 2cupsof juice. Throw the pulp
  • Step 3: MASALA PREPARATION
  • i)Take a pan add 1 tbsp of oil, add 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper, 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.
  • Add 1 cup of shallots, 2 chopped tomatoes, 3 red chili roasts. Then add 3 tbsp of Kuzhambu Masala, and mix well.
  • Take ½ cup of grated coconut to add little water and blend well. Then add the roasted spices-(i), shallot tomato mix-(ii), and blend well by adding little water into a smooth paste. Keep this masala paste aside.

Method:

  • Take a pan to add 3tbsp of gingerly oil with 1tsp of mustard seeds, fenugreek seeds, curry leaves and sauté well.
  • Add, 1 cup chopped shallots, 10nos of Garlic and sauté until shallots turn glossy well.
  • Now, add the grounded masala paste and salt. Mix well and cook for 5 minutes.
  • Then, add 2 cups of tamarind extract, 1tsp of turmeric powder, 1tsp of chili powder, mix and cook for a few minutes.
  • Now, add 1 cup of water and cook well until froth forms.
  • Now add the head portion of the fish first and let the fish curry boils for a few minutes. ( the head portion of fish takes little more time to cook so we are adding the head first)
  • After a few minutes add the remaining fish and cook well until oil separates on the top.
  • Turn off the stove and garnish with curry leaves.