I love my mum's fish kuzhambu the most and I always follow her recipe. She makes fish kuzhambu two ways, the one with coconut and the other one without coconut. I have posted the fish kuzhambu with coconut already here in the blog. Her fish kuzhambu without coconut is very spicy and it is a semi-dry thick gravy. She always pairs it with Nagercoil Verum Curry and it tastes so yum when we mix rice, verum curry and fish kuzhambu together. After coming to Sydney, I started buying salmon and it tastes so good when made this way. Hence, thought of sharing the recipe here and this kuzhambu recipe can be followed for any fish of your choice. I have posted my chithi's version of this curry already in the blog as fish curry with raw mango and also do check out my other seafood recipes from the blog here. Off to the recipe:
Ingredients:
Salmon Fish Cubes - 10 Pieces
Big Onion - 1
Tomato - 1
Green Chilli - 2
Tamarind extract - 1/2 cup
Salt - as required
To Grind:
Shallots (small onion) - 10 to 12
Cumin Seeds(Jeera) - 1 tsp(heaped)
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
To Temper:
Oil - 1 tblsp
Mustard Seeds - 1 tsp
Fenugreek(Vendhayam) - 1/2 tsp
Curry leaves - few
Method:
1. Clean the fish and slice it into cubes. Soak the tamarind in hot water. Grind the items under 'To Grind' to a fine paste.
2. While grinding, add a little water and grind to a smooth paste. Keep it aside. In a wide pan, temper with the items under 'To Temper'. Then add the finely chopped onion.
3. When the onion turns translucent, add the chopped tomato and green chilli. Saute it until the tomato mashes well. Now, add the ground masala and mix it all together.
4. When the raw smell of the masala leaves, add the tamarind water. Add required salt and bring everything to a rolling boil. Allow it to boil for another 5 to 7 minutes.
5. At this stage, add the cubed salmon pieces. Cover and cook the salmon for another 8 to 10 minutes in medium flame. By now, the curry will be thickened and the fish will be cooked.
- You can add mango pieces in this curry. If using mango, adjust the tamarind accordingly.
- For better flavour and for the masala to blend well with the fish, always cover cook it in medium flame. So don't be in a hurry to switch off the flame by cooking in high flame.
- Shallots(small onion) makes the curry tasty and don't skip it.
- You can add a few garlic cloves if you prefer it.
Happy's Cook - Divya
Oh yumm. THats a delicious looking curry. Will it work with tuna? Salmon is so expensive over here
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