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Monday, 30 September 2013

Fish Curry with added Pepper

             Here in Tamilnadu, Fish Kuzhambu / Curry has been made in different way...Place to place it differs...In Chennai I have seen people making it without coconut paste, in Deep south like Nellai to kanyakumari we prepare it with coconut paste...Even a slight variation will definitely change it taste...
Some more spicy, some tangy, some with the taste of sweet and tangy.
We have enjoyed the uniqueness of each fish curry, its flavors and still some taste of this curry linger in our tongue whenever we think of it.

Here I prepared with the roasted pepper, jeera and curry leaves with the addition of fresh coconut grinded to give a thick kuzhambu / curry.
Added very little chilly powder, you can relish the pepper taste and flavor with Fish curry.


Fish  - 1/4 kg
Onion - 1 cup
Tomatoes - 1 no.
Turmeric - 1/4 tsp
Pepper - 2 tsp
Jeera - 1 tsp
Curry leaves  - hand full
Grated coconut - 1 cup
chilly powder - 1/4 tsp
coriander powder - 3 tsp
Tamarind - 1 small lemon size.
Fenugreek - 1/4 tsp
mustard - 14 tsp
Garlic - 10 nos.
Gingelly oil - 1 tbsp


Clean the Fish, add turmeric and salt ... keep aside.
Soak and extract the water from tamarind.
Dry roast pepper, jeera and curry leaves  and grind the roasted spice along with the grated coconut.

Heat Pan temper with mustard, curry leaves and fenugreek.
Add Chopped onion, garlic and once it is cooked add the tomatoes.
Add coriander and chilly powder sauté it for 1 min and add the tamarind extract.
Add Salt and turmeric powder.
Now its the time to include the grinded paste, mix well and add required amount of water.
Add some curry leaves when it starts to boil add the fish and simmer the stove.
Switch off within 5 mins...or when the fish is cooked.


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