Fish is our family’s all time favorite. My mom makes a variety of “kuzhabmu” (gravy) with different type of fish. This kuzhambu is not in the usual gravy consistency rather than bit watery. But it is absolutely delicious and many of our relatives when visit us first ask for this. Even kids do that. Now coming to the recipe here I used a fish called “Sankara meen” but you can use all fish which we used to make gravy type. Pomfret is also ideal. Usually for kuzhambu small fish vareities suit the best.
Fish – 6 pieces (cleaned and marinated for 15 minutes with turmeric+garlic+salt+1 Tablespoon of oil)
Tamarind – 1 big lemon sized ball
Tomatoes – 2 small ones
Onion 1 big onion / 2 msall ones
Sambar podi – 2 table spoons
Turmeric powder – 1/4 teaspoon
Salt as per taste
Coconut – Freshly grated – 1 cup
Oil for deep frying
Vadagam – 1 table spoon
Garlic – 16 pods
To be made into a paste:
Grind the coconut and onion into a fine paste
How to make it?
Extract the pulp out of the tamarind after soaking it in 8 cups of water. Add the required salt in while soaking the tamarind to extract maximum pulp and get more tastier kozhambu.
In a wide pan heat the oil and once hot drop the fish pieces and fry for just 10 seconds and take them out.
In a chatti pour 4 table spoon of oil. Once its hot add the vadagam. Once it is fried add the garlic pods and fry them till they turn brown tinted. Add the chopped tomatoes and saute till they turn mushy. Then add the tamrind extract. Add the turmeric, Sambar podi and let the mixture boil till the raw smell of sambar podi disappears. Add the fish pieces and let it cook until done. Finally add the ground coconut-onion paste and boil it till the raw smell of onion disappears or until the oil separates. The aroma of the kozhambu will now fill the whole house. Serve hot with piping hot rice and Fish fry (recipe to come soon).
Note: You can add raw mango pieces before adding the coconut onion paste and wait till it gets cooked and then add the paste. This will increase the sourness of the gravy but its nice 😉 My choice is to have this with hot soft idlis.