November 12, 2016

Fish Balls Kuzhambu


Want to try an interesting kuzhambu using fish instead of cooking it in a regular way ??

Then, try this yummy and delicious kuzhambu in which, the fish is made into paste and poached in a delicious tangy kuzhambu. This finger licking curry pairs excellent with a plain rice, idly or dosa. In this recipe, I have used Basa fish which can also be replaced with any varieties of boneless fish. The onions are sautéed along with curry leaves and spices is further made into paste to enhance the flavour and texture of the curry. The fish paste is mixed up with masala powders, egg white and corn flour is further gently dropped in a simmering curry and cooked till it floats on top of kuzhambu.


Ingredients :

For Fish Balls :

2 Basa Fillets ( Any variety of boneless fish can be used ) 
1 Tbsp Cornflour
1 Egg White
1/2 Tsp Chilli powder
Less than 1/4 Tsp Turmeric powder
2 Tbsp Finely chopped Curry leaves
Salt to taste

For Kuzhambu :

2 Tbsp + 1 Tsp Gingelly oil
1/2 inch Cinnamon stick
1/2 Tsp Saunf
2 Big Onions, chopped
2 Sprig Curry leaves
4 Garlic pods
1 Big Tomato, Finely chopped
Lemon size Tamarind
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Turmeric power
Salt to taste
Few Curry leaves

Method :

Soak tamarind in one cup of water before starting the cooking process and keep aside.

Heat 1 tsp oil in a pan and add cinnamon stick followed by saunf, garlic pods, onions and curry leaves.

Saute till the colour of onion changes and remove from the flame.

Cool the mixture and grind into fine paste.

Heat 2 tbsp oil in a pan and add curry leaves followed by the ground onion paste.

Saute it for a minute and add finely chopped tomato.

Saute till the tomato turns soft and mushy.

Now add turmeric powder followed by chilli, salt, cumin and coriander powder.

Mix well and add 1/2 cup of water.

Cover and cook till the oil separates from the masala.

Meanwhile, extract juice from the soaked tamarind and add it to the kuzhambu.

Add one more cup of water and let it boil in a medium flame till the raw smell of tamarind goes off.

Meanwhile, grind basa fish into fine paste and transfer it to a small bowl.

Add egg white, cornflour, red chilli powder, salt and turmeric powder to the fish paste and mix well.

Simmer the kuzhambu and drop the fish paste into ball shape ( like pakoda ).

Close and cook till the fish balls floats on top of kuzhambu.

Once done, garnish with curry leaves and remove from the flame.


Serving Options :

Serve hot with Rice or Idly or Dosa.


1 comment:

  1. That is a lovely gravy... perfect with some chapathis...

    ReplyDelete

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