King Fish Gravy/ Kuzhambu

INGREDIENTS

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Fish Kuzhambu table

DIRECTIONS

1) Wash and clean the Fish thoroughly and cut it into desired size pieces

2) Peel the skin of the small onions and the garlic, dice the tomatoes

3) Soak the tamarind in hot water and get the tamarind extract

4) Take the fish pieces in a bowl. Add the chili powder, turmeric powder,  coriander powder, required amount of salt for the fish, a little bit of water and mix it well. Apply this paste over the fish and keep it aside for 15 minutes

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5) After 15 minutes add the tamarind extract to the masala coated fish and leave it for 10 minutes so that the fish can absorb the taste of the masala and the tamarind equally

6) Heat up the sesame oil in a pan. When the oil is hot add the fennel seeds and let it get golden brown color

7) Add the onions, garlic and curry leaf and saute them for a minute

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8) Add the tomatoes and add required amount of salt for the gravy. Saute it till the tomatoes get smashed

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9) Now take out the fish pieces except the head pieces from the masala water and keep it aside. Add the masala water to the cooking mixture (the mixture above)

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10) Cook this gravy till it loses its raw flavor. Add the fish pieces and cook it for 10 minutes and switch off the flame

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         Now the mouth watering Chettinad fish gravy is ready to serve

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