KARUVADU KUZHAMBU (DRY FISH CURRY)

Karuvadu Kuzhambu

Any day you feel like having a spicy, hot curry with rice, especially on a day when the usual non-vegetarian items like fish and meat are not easily available in the market, you choose to go for ‘Karuvadu kuzhambu” with the readily stocked dry salted fish at home. Besides, adding local fresh vegetables like Drumstick, Brinjal and even potato helps to add taste and nutrition to it.

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SERVINGS: 6
COOKING TIME: 1 HOUR

INGREDIENTS:

1. Dry Fish : 250 grams
2. Shallots : 100 grams
3. Tomato : 100 grams
4. G. chili : 2
5. Garlic Cloves : 10 no
6. Curry leaves : 3,4 sprigs
7. Brinjal ( Egg plant) : 3 ( 100 grams)
8. Drumstick : 1
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 2 Teaspoon
11. Coriander powder : 2 Teaspoon
12. Tamarind : Big piece ( 30 grams )
13. Coconut Gratings : 0.5 Cup
14. Oil : 2 Tablespoon, preferably Gingelly Oil
15. Mustard : 1 Teaspoon
16. Fenugreek : 1 Teaspoon
17. Cumin :1 Teaspoon
18. Water : 2.5 Cups
19. Salt : 1 Teaspoon

METHOD :

Soak the dry fish for 5 minutes in water and remove the scales, fins and other unwanted parts of the fish. After cleaning, wash the dry fish several times in clean water and keep aside applying the turmeric powder. Chop the shallots, Tomatoes, vegetables and make the Coconut gratings to a smooth paste. Soak the tamarind pulp in water. Once done, squeeze it and keep 1.5 cup tamarind water ready.

Keep a vessel preferably a mud pot over medium flame and pour oil. Add first the mustard seeds, followed by the fenugreek and Cumin. After this, add the chopped onions, green chilli, garlic cloves and curry leaves and saute for 5 minutes. Once cooked to a golden brown, add the Chopped tomatoes along with the vegetables and fry well for a couple of minutes. Add the chilli powder, coriander powder, salt with 1 cup water and cook for 10 minutes covering it with a lid. Pour the squeezed tamarind along with 1.5 cups water and add the dry fish to cook for another 5 minutes. Check if the vegetables are cooked well. Finally, mix the coconut paste to the gravy and stir well. Let it simmer over low flame till the oil separates on top and you get the correct consistency of the curry.

Karuvadu Kuzhambu is ready to be served with hot rice.

Tips : Taste the curry before adding salt as the dry fish has already salt in it. Fried Pappad or ‘paruppu thuvaiyal ” is a good side dish for this dry fish curry with hot rice.

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