Fish Kuzhambu
- Fish -250 gms.
- Onion -3 nos.
- Garlic - 3 pods.
- Tomato -1 no
- Tamarind - size of a small lemon
- Turmeric powder -1/4 tsp
- Chilli powder -1 tsp
- Green chilli -3 nos.
- Coconut -3 pieces (medium size
- Oil -150 gms.
- Mustard seeds - ½ tsp
- Salt to taste
Method:
- Grind garlic, coconut and tomato and set aside.
- Add water to tamarind pulp measuring 2 glasses.
- To this, add turmeric powder, chilli powder and salt and keep aside.
- Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
- Add tamarind water and then garlic, coconut and tomato masala.
- As it starts to boil, add fish.
- Do not cover. Let the contents cook on low flame.
- In 10 minutes fish kuzhumbu will be ready to serve.
- Check if it has reached the desired consistency
Tips:
Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.