When served with rice, dosa or idli this kulambu made with fresh tilapia fish is bound to keep you addicted.
Dry roast and grind 
Saute onions and garlic 
Add tomatoes and saute 
Add ground paste 
Add tamarind extract and boil 
Add fish 
Rest for 1-2 hours and let fish absorb masalas 
Fish Kulambu
When served with rice, dosa or idli this kulambu made with fresh tilapia is bound to keep you addicted.
Servings: 6
Ingredients
- 3 tilapia fillets (cut into small pieces)
- 1 tbsp yogurt
- 1 tsp salt
- ½ tsp turmeric powder
- ½ cup onion (chopped)
- 6 garlic cloves
- ½ cup tomatoes (chopped)
- ½ tsp fenugreek (also known as methi seeds)
- ½ tsp turmeric powder
- 5 tbsp gingelly oil
- 1 small grape size tamarind
- 10 curry leaves
- salt to taste
For ground paste:
- 10 red chilies
- 2 Kashmiri red chilies
- 3 tsp coriander seeds
- 3 tsp fennel seeds
- 1 tsp cumin seeds
- ¼ tsp black pepper
- ½ tsp raw rice
- 1 tbsp grated coconut
Instructions
- Dry roast the ingredients under "For ground paste" except the coconut. Once roasted, grind them with coconut into a paste.
- Wash the tilapia pieces with yogurt, salt and turmeric. Set aside.
- Add oil to a heavy bottom pan. Once hot, add methi seeds, onions and garlic.
- Saute until the raw smell fades.
- Add turmeric powder and saute for 1 minute.
- Then, add tomatoes and salt. Saute until soft.
- Once the tomatoes are soft, add ground paste, tamarind extract and curry leaves. Boil for 5 minutes.
- Once the gravy becomes a little thick, add the fish and boil for 3-5 minutes.
- Serve hot with rice, idli or dosa.
Notes
- Fish Kulambu tastes best when you let it sit for 1-2 hours or overnight as the fish absorbs the masalas better.
