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.