Happy's Cook

Friday, December 11, 2015

Fish Kuzhambu with Coconut Milk Recipe | Thengai paal meen kuzhambu

I am back with my recipes after a week. Chennai flood has stopped all our routine activities over the last week. Though we are not affected, I was very much worried about the people who lost there lives in this flood. Let God give them strength and courage to fight back with life.

Let us see today's recipe. Are you bored with your usual fish kuzhambu either with coconut or without coconut? Then try this coconut milk based fish curry for a change. It gives a unique taste for the fish lovers. Do give it a try and share me the feedback. Let's see the preparation steps:
Tomato - 2 
Big Onion - 1 
Green Chilli - 1
Shallots - 10(small onion) 
Ginger garlic paste - 1tsp 
Thick Coconut Milk - 1 cup 
Curd or Tamarind Pulp - 2 tbsp
To Marinate:
Fish - 7 pieces(I used Vanjiram) 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Salt - as required  
To Temper: 
Oil - 1 tbsp 
Mustard seeds - 1 tsp 
Curry leaves - few   
Jeera - 1 tsp 
Fenugreek - 1 tsp 
1. Marinate the fish with chilli powder, turmeric powder and salt. Leave it aside for 15 to 20 mins. Chop the onions, tomato finely and extract thick coconut milk. In a wide kadai, add some oil and allow the jeera, fenugreek to roast until the nice aroma arises .
 2. Now add both the onions and cook until it is transparent. Then add the ginger garlic paste and green chilli. Once the raw smell leaves add the tomato and cook until it is mushy.

3. Switch off the flame and allow it to cool. Then transfer it to a mixture jar and grind it smoothly.
4. In the same pan, add some more oil and allow the mustard seeds and curry leaves to crackle. Then add the ground paste and bring it to boil.
5. Then add the coriander powder, chilli powder and turmeric powder. Mix everything together and add the required curd. Add enough water for the curry and bring it to boil.
6. In the boiling curry add the marinated fish and cover cook for 5 to 7 mins. Then open the lid and add the extracted coconut milk. Don't allow the curry to boil after adding the coconut milk. Just heat it up a little and switch off the flame.
The delicious and yummy fish kuzhambu can be served with steamed rice.
Points to remember:
  • If you boil the kuzhambu after adding the coconut milk it will start to curdle. So just heat it up in low flame and switch off the flame after adding coconut milk.
  • Instead of adding sour curd, you can add  tamarind. I tried with curd this time and it tastes equally good.
  • I used Vanjiram fish and this curry suits any big variety fish.
Warm Regards,
Happy's Cook - Divya

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