This is an interesting and easy fish recipe. I heard it is the Madras Style of cooking fish.At my Mom's place we cook it differently, but this one is easier.My MIL's top recipe never tried it at inlaws place.I just wanted to leave it to the expert.After coming here tried it and turned out really well when I used the correct proportions mentioned by her.Make sure you choose the right fish for gravy.I love this because we need not stand by the stove and saute the ingredients. Must try recipe !
This Fish Kuzhambu(Gravy) is authentic South Indian style of cooking fish in Indian Spices. This can be had with rice. Do not have any doubts about just adding everything and boiling. I had the same doubts and was scared to try this, but now this now one gravy I make once in a week. One point you should keep in mind id the boiling time. As we add all raw ingredients do not reduce the boiling time taste and see whether it needs to be boiled for some more time. Also using homemade chilly and coriander powder gives the best taste. I made this gravy in one of my friends place with store bought powders and yellow onions, the taste was just 50% of what I prepare back at home. Do try this gravy and let me know how it turned out.
Fish - 1.5 lb Suitable for gravy
Onion - 2 no
Tomato - 2 no
Garlic - 5 - 6 flakes
Ginger Garlic Paste - 2 tsp
Chilly Powder - 4 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 8 tsp
Tamarind - lemon size
Coconut pieces - 1/2 cup
Salt - for taste
Gingely Oil - 4 tsp
- Finely chop 1 onion and 1 tomato.
- Grind the other onion with the coconut pieces into a fine paste.
- Grind remaining tomato into a smooth paste.
- Soak the tamarind in 1.5 cups water for 15 - 20 minutes and extract juice or cook the tamarind in 1.5 cups of water and place in microwave for 1 minute. Allow it to cool and strain the tamarind juice.
- Take a heavy bottomed vessel, add coriander powder, chilly powder, turmeric powder, ginger garlic paste, tamarind juice, ground onion and coconut paste ,tomato paste, salt,chopped onion, chopped tomato, garlic flakes and mix well.
- Pour water until desired consistency. Add curry leaves and coriander leaves.
- Add gingely oil and place the kadai on stove and cover it with a lid.
- Allow it to boil for about 10 minutes in closed state.
- Then add the fish and allow it to boil for another 10 - 15 minutes until oil comes out in closed state. Make sure the contents do not get burnt.
- Allow the gravy to boil in open state for 2 - 4 minutes.
- Garnish with finely chopped coriander leaves and serve hot with rice.
- Do not use use the store bought coriander powder it is not as good as homemade.
- Fresh coconuts suits better for the gravy.
- Boil the gravy for a longer time as raw onion is ground and added if it is not boiled enough it spoils the taste.
- I normally use Salmon, Tilapia for this gravy in the US. In India we use any fish suitable for gravy.