Vellore fish kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Fish - 1/4 kilogram
  2. Shallot (sambar onion) - 10
  3. Tomato - 2
  4. Turmeric powder - 1/4 teaspoon (tsp.)
  5. Chili powder - 2 teaspoon (tsp.)
  6. Coriander powder - 4 teaspoon (tsp.)
  7. Fresh shredded coconut - 3 tablespoon (tbsp.)
  8. Tamarind - 1 small lemon size
  9. Lemon juice - 1/2 tablespoon (tbsp.)
  10. -- FOR TEMPERING --
    1. Fenugreek seed - 1/4 teaspoon (tsp.)
    2. Chopped onion - 3 teaspoon (tsp.)
    3. Curry leaf - 5
  11. Coriander leaf - 10
  12. Oil - 1/4 cup
  13. Salt - to taste

PREPARATION:

  1. Chop 1 tomato into small pieces.
  2. Soak the tamarind in 1/2 cup of water and take thick tamarind juice.
  3. Marinate the fish with little turmeric powder, little chili powder, little salt, lemon juice for 10 to 15 minutes. (basically mix them all)
  4. Grind coconut, 1 tomato and sambar onion into fine thick paste by adding little water as possible.
  5. Now add the ground paste, rest of the turmeric powder, chili powder, coriander powder and salt as needed to tamarind juice. Mix these well and keep it aside.
  6. Heat oil in a pan, add fenugreek seeds after 20 second add the chopped onion, curry leaf  and sauté until the onion turns translucent (golden brown).
  7. Now add the tamarind juice mixture and water as needed. Bring this to boil and cook until the raw smell is gone.
  8. Once the right thickness of the kuzhambu is reached add the fish and cook for 5 minutes (or until the fish is cooked).
  9. Before you remove from stove garnish with coriander leaves and serve.

NOTES:

  1. Goes well with idli, rice, dosai.



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