Sunday, November 09th, 2008 | Author:

Ingredients:

  • Fish 500 grams (1 lb)
  • Onion 2 cut into thick pieces
  • Tomato 1 thinly sliced
  • Tamarind paste 2 tsp
  • Red chili powder 3 tsp
  • Coriander powder 4 tsp
  • Turmeric powder ½ tsp
  • Coconut ¼ cup
  • Fennel 1 tsp
  • Fenugreek or Karuvadagam 1 tsp
  • Curry leaves
  • Salt

Procedure:

  1. Grind the coconut and fennel into fine paste
  2. Soak the tamarind in water and extract the juice. If you are using tamarind paste just dissolve it in water
  3. Add the coconut/fennel paste, chili powder, coriander powder, turmeric powder, and salt to the tamarind water and add more water if needed to get the desired quantity of kulambu
  4. Heat 4 tsp of oil in pan and fry the fenugreek (or karuvadagam) till it splutters and then add the onion
  5. After frying the onion for a minute add the tomato and fry till golden brown
  6. Add the tamarind water from step 3 and let boil for 7 minutes or till the raw chili powder smell is gone
  7. Add the fish slices, curry leaves and boil for another 3 minutes
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