Fish Kulambu(Curry)

Fish Kulambu – South Indian Fish Curry  [Normally served with Rice, Idly and Dosa]

Ingredients:

Fish ( any small fish)	¼ kg (6-8 nos)
Onion	1 Medium
Bangalore Tomato	1 Small
Country Tomato	1 Small
Garlic Pods	5 – 6
Green chilly	2 Small
Mustard	¼ tsp
Fenugreek (Methi)	8 – 10
Thalippu Vadagam (optional)	Little
Turmeric	¼ tsp
Red chilly /Dhania mix	3 tsp (Heaped)
Salt	To taste
Oil	4 tbsp
Tamarind	1 lemon sized
Curry Leaves	10 – 12
Coriander leaves (Chopped)	1 tbsp

Tip:

• Red chilli powder and Dhania Powder mix in a ratio 100 : 150 gms.
• Sea / River Fish - Rohu, Katla, Sankara and Thilapia except Shark
• 150 gms Cleaned / Deshelled Prawns

Method:

1. Wash and clean the fish. Add 2 pinch of turmeric and little salt. Coat well / mix and keep aside
2. Soak tamarind in a cup of water, squeeze and store the water (you can do so twice – second time add only little water)
3. Chop onion into fine pieces and slice tomato into small thin pieces. Garlic is also cut into big pieces. Slit the green chilles.
4. Place Kadai/wok and heat the oil. add mustard allow it to splutter, now add Vadagam, fenugreek, chopped onions, Garlic pieces and green chillies altogether
5. Fry till light brown, simmer the flame add both tomatoes cover and cook till soft.
6. Add all the spices (Turmeric, Red chilli / Dhania mix and Salt - 1 tsp)
7. Mix well and fry for a couple of seconds, then add ½ cup of water, boil for 2 min.
8. Now add tamarind water. If it is still thick, add little more water boil and cover – cook for 5-10 minutes in low flame.
9. Now add 1 more tsp of salt. Mix well and check the taste (if it is sour you can add little more chilli / dhania mix along with salt and balance it)
10. The gravy should be semi thick not watery, add curry leaves, chopped coriander leaves and fish pieces.
11. Gently mix (take care not to break/smash the fish) cook it for 4-5 Minutes, While cooking turn the fish back to back once gently.
12. After adding fish do not raise the flame at all.

Tip: Cooking in low flame tastes better.