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March 12, 2011

Sura (Shark) Kulambu



Ingredients:



Shark (Sura)
¼  kg
Thalippu Vadagam
Little
Onion
1   small
Salt
To  taste
Sambar Onion (Small)
4 -5 nos
Oil
3   tbsp
Bangalore Tomato
1   small
Tamarind
Medium  Lemon size
Country Tomato
1   small
Coriander Leaves (chopped)
1  tbsp
Garlic
4-5 flakes
Curry Leaves
Few
Turmeric
3-4 Pinch
Dry Powder:

Red chilly/Dhania mix
3   tsp (heaped)
Pepper (Whole)
1  tsp
Mustard
¼  tsp
Jeera  (Whole)
½ tsp
Fenugreek seed (Methi)
8-10  nos


Tip
Red Chilly  & Dhania Powder mix :: 100 : 150 gms.
Method :
  • Wash & Clean the Shark (Sura), place this in a Kadai/wok pour enough water  to ensure that  the shark pieces are fully immersed. Add little turmeric & salt to it.
  • Allow the water  to boil, lower the flame and cover with lid, cook for 4-5 minutes.
  • Take out the pieces, remove the skin, cut into medium size cubes  and keep aside
Dry Powder :
  • Heat the Kadai and add Whole Pepper fry for 2 minutes then add Jeera (whole) fry till aroma comes, do not allow to burn the Jeera.
  • Take it immediately and pound into fine powder. Keep Ready
Cooking :     
  • Soak the tamarind in one  cup of water for ½ hr, and  extract  the juice
  • Chop the Onion into fine pieces. Cut the garlic flakes into 2 to 3 pieces. Peel sambar (small) onions.  Chop both the tomatoes  into thin slices.
  • Heat oil in the Kadai add mustard allow to splutter, add fenugreek seeds fry for a second,
  • Now add Thalippu Vadagam, onion, Sambar Onion(Small), garlic  fry till onion  becomes light brown.
  • Lower the flame add the tomatoes, fry till soft, add turmeric , red chilly/Dhania mix & salt of approx 1 tsp.
  • Fry till well mixed and add one cup of water.
  • Allow to boil, now add the tamarind juice, coriander leaves cover and cook for 10 minutes
  • Open the lid and add the pounded powder, if the gravy is too thick add ½ to 1 cup of water and add another 1 tsp of salt [ after adding tamarind juice the gravy may need the extra salt]
  • Check the spice and salt level if it is too sour add little more red chilly /Dhania mix powder with salt to the gravy. Add shark (Sura) pieces and curry leaves, cook for 6-7 minutes without lid/covering it.