My favorite fish kuzhambu. This fish smells a lot but the trick to keep kuzhambu without that smell is really difficult but I did this. My sister in law hates this fish and she won’t eat in any kind gravy or fry, but this time she had this kuzhambu because it doesn’t smell that bad. My mother in law got excited as both of her kid my hubby and SIL saying that the kuzhambu was excellent. I am very happy to share this recipe with you.
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Mathi meen kuzhambu
In earthern clay pot add 1 tbsp. sesame oil. Add chopped onion and saute till golden brown color.
Add chopped tomatoes and saute till tomatoes become mushy.
Add 1 tbsp rocksalt to it and mix well.
Meanwhile take the items to grind coconut, garlic and cumin seeds and grind to a smooth paste.
Add 2 tbsp chilly powder.
Add 2 tbsp coriander powder and mix well.
Add 1/2 tsp turmeric powder.
Add the ground coconut paste and saute well.
Once the gravy is out of raw smell switch off the stove. Cool the mixture and add it to a blender and blend to a smooth paste and keep aside.
In the same clay pot add 1 tbsp sesame oil and add fenugreek seeds and saute well.
Add the masala paste now to the pot and saute well till the oil seperates
Extract tamarind pulp and add it now to the gravy.
Add 2 cups water to the gravy.
Check for thickness and even you can increase or decrease water.
Check now for spiciness and salt and adjust it now before the gravy boils with the tamarind.
Once the gravy starts rolling boil add the fish pieces.
Clean fish well with turmeric powder and salt well and add it now to the gravy one by one.
Check enough space is there for fish to cook or adjust with a laddle to provide space.
Once you add the fish switch off stove garnish with coriander leaves, close lid and give a resting time of 20-30 minutes. The fish will gets cooked in the heat of the pot.
Mathi meen kuzhambu is ready to serve now. It tastes delicious as you all know it was extremely good the next day.
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