How to prepare Spicy Fish Kuzhambhu?

Spicy Fish Kuzhambhu (Spicy Indian Fish Curry)

By shriya on Oct 14, 2009 in Best of ST, Featured, Fish Dishes, Meat & Seafood Entrees | Print This

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I am going to be celebrating Diwali in India with my family after 4 years and I am so excited. Just getting used to the jetlag and I am happy to be spending time with my family.

So, here is my first post from India although I made this for Karthik before I left.

For those unfamiliar, Meen Kuzhanbu is the Tamil name for traditional South Indian Fish Curry. It is very rich in flavor, spicy and tastes heavenly. And it is a common saying that it tastes better the day after you make it as the spices get deep into the fish as it sits around. I made this with Salmon filets but catfish tastes great as well. In South India, this is made with locally popular fish like Sankara, Vavval, etc.

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Ingredients:

Sesame oil : 3 tbsp
Vegetable oil : 2 tbsp
Fenugree k Seeds : 1/4 tsp
Vadagam: 11/2 tbsp (Optional)
Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
Onion : 1 (Medium Finally chopped)f
Tomatoes : 2
Garlic : 8-10
Curry Leaves : 5-6 springs
Chili powder : 1/2 tbsp(according to your spice level)
Coriander Powder : 1 tbsp
Turmeric Powder : 1/4 tsp
Tamarind Pulp : 11/2 tbsp

Method of Preparation:

Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.
Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
After that add onions, curry leaves sautee it very well.
Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
Taste the salt and adjust according to it.
Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
The gravy should taste little sour and spicy.
Finally add the fish and just bring it to a boil only once and remove from heat.
Garnish with fried curry leaves.

Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.

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Posted on Wednesday, October 14th, 2009 and is filed under Best of ST, Featured, Fish Dishes, Meat & Seafood Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Responses to “Spicy Fish Kuzhambhu (Spicy Indian Fish Curry)”

notyet100 October 15th, 2009, 9:20 am

fish curry looks yum,…
notyet100 October 15th, 2009, 9:21 am

and ya wish u happy diwali
Cynthia October 18th, 2009, 6:18 pm

Ummmm, I would lick my plate after eating this (lol)

Happy Diwali!
Madhu November 3rd, 2009, 9:56 pm

Thanks for the simple and yummy recipe shriya….I’ve tried it yesterday. Its a hit!
sangita December 5th, 2009, 5:22 am

fish curry looks do tastyy……
Hannah Sanders January 15th, 2010, 10:00 am

This is now my go-to recipe for fish curry!! I’ve made it four times so far and each time it has been well received!! I used catfish though I’ll have to try it with salmon sometime!
Sean Naidu February 1st, 2010, 1:36 pm

Great Recipe, and it looks yummy. Can’t wait to try it !
Smitha Kumaresh February 17th, 2010, 2:16 am

looks great , i ll surely try it today…..
rathika pillai February 26th, 2010, 2:48 am

i tried …it turned out fabulously