Chettinadu Fish gravy/ Kulambu

                                              

 

Seafoods are always better than meat and poultry . And our traditional chettinadu fish curry is mouthwatering too. Making kids to eat fish is pretty much easy compared to other stuffs :) as well . My hubbi (a perfectionist by nature) got interested in trying new recipes and traditional ones too. And this recipe which he made for me was really awesome. Just try this one for a weekend meal and you will make it forever. If you are making it for three just take half the amount of ingredients as mentioned.

Useful Tip :
 
 Cleaning the fish can be better done with vinegar.


 Serves : 5-6 | Cuisine : Indian

Ingredients :

1. Fish - 1 kg

2. Big Onion - 3

3.Tomato - 6

4. Ginger - 1 inch

5. Garlic - 10

6. Fenugreek - 1 tsp

7. Cumin   - 2 tsp

8. Mustard seeds - 2 tsp

9. Tamarind paste - 1/2 cup

10. Sesame oil - As required

11. Turmeric powder- 1 tsp

12. Coriander powder- 2 tsp

13. Chilli powder- 2 tsp

Method :

1. Wash the fish and drain it well.

2. Take a heavy bottomed pan and pour sesame oil into it.

3. Add mustard seeds and when it sputters, add fenugreek and cumin seeds.

4. Add very finely chopped ginger , garlic and fry them for a while.

5. Then add chopped onion, green & red chilli, curry leaves. Fry them until  onion turns translucent.

6. Make a tomato pulp out of two tomatoes and add it. Allow it to cook for 5 minutes.

7.Then add the tomatoes. And cook for a while until the tomatoes turn mushy.

8. Then add all the spice powders.

9. Fry for a while and then add tamarind paste to it.

10. Add some more water to adjust the consistency.

11. Cook covered for 10 - 15 minutes.

12. Then add the fish to it.

13 . Then cook covered for another 10 - 15 minutes or until the fish is cooked well.

14. Serve hot with rice.





Note :

1. The cooking time of fish may vary. I have used salmon and it took 15 minutes. If you are using  Vajram, then just 5 minutes is enough.

2. As this recipe calls for more tomatoes, be conscious of adding little tamarind paste.

3. Sesame oil is a must for fish gravy. The taste varies if we use any other oil.