After series of Fish recipes, here comes a flavourful and aromatic kuzhambu prepared using Seer Fish. Seer fish is also called as King Fish which is popularly known as Vanjaram in Tamil, Ney Meen in Malayalam and Vanjiram in Telugu. Apart from kuzhambu, these slices are perfect for fish masala fry or tawa fry. In this recipe, I have used freshly ground masala using fresh curry leaves and pepper corns which enhances the flavour and gives a lovely aroma. Adding coconut milk gives an excellent taste to the kuzhambu and also it is optional. This kuzhambu goes perfect with hot plain rice or Idly or Dosa. Especially, one day prior kuzhambu gives a lovely flavour and pairs up excellent with hot and fluffy idlis. Nothing can beat the taste of this combo and its so heavenly.
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500 gms Seer Fish / Vanjaram Fish
3 Tbsp Oil
1 Tsp Mustard Seeds
1/2 Tsp Methi / Fenugreek Seeds
1 Tsp Cumin / Jeera Seeds
2 Green chillies, Slitted
1 Sprig of Curry leaves
6 Garlic pods, Sliced
1 Big Onion, Finely chopped
1 Tbsp Ginger garlic paste
2 Tomatoes, Finely chopped
1/2 Tsp Turmeric powder
1 Tsp Red chilli powder
2 Tsp Coriander powder
Salt to taste
Lemon sized Tamarind, Soaked in half cup of water
1/4 Cup Coconut Milk
To grind :
1 Tbsp Oil
2 Big Onions, Chopped
1 Tbsp Pepper corns / Milagu
6 - 7 Sprigs of Curry leaves
Heat 1 tbsp oil in a pan and add chopped onion.
Saute till it turns translucent and add pepper corns followed by curry leaves.
Saute it for couple of minutes and remove from the flame.
Cool the sauteed ingredients and grind into fine paste by adding little water. Keep aside.
Heat 3 tbsp of oil in the same pan and mustard seeds.
Once it starts spluttering, add cumin seeds followed by methi seeds.
Add green chillies followed by garlic pods and fry it.
Add finely chopped onion and saute till it turns translucent.
Add ginger garlic paste and fry till the raw smell goes off.
Add finely chopped tomatoes and saute till it turns soft and mushy.
Now add the ground curry leaves - onion paste and saute well.
Cook it for a minute and add turmeric powder followed by red chilli powder and coriander powder.
Mix well and add 1/2 cup of water.
Close the pan and cook in a medium flame till the oil separates from the masala.
Meanwhile, extract juice from the soaked tamarind and keep aside.
Add the extracted juice to kuzhambu along with 1 1/2 cups water and the required amount of salt.
Cook in a medium flame till the raw smell of tamarind goes off.
Add coconut milk and let it boil till the oil separates from the kuzhambu.
Now add the washed fish pieces, simmer the flame and close the pan with a lid.
Cook till the fish gets cooked and remove from the flame.
Serving Options :
Serve with hot plain Rice and Fish fry.