Chettinadu Fish Kulambhu

Chettinadu Fish Kulambhu is an easy south Indian curry, each bite of this dish just blew our mind. The gravy base is a medley of spices, tomatoes, Tamarind & tempering. It's a big win in our family.

Preparation Time 10 mins

Cook  time 25 mins

Total time 35 mins

Recipe for Chettinadu Fish Kulambhu

Recipe type: Kulambhu

Cuisine:  South Indian

Yields: serves 5  person

Ingredients:

Fish (known to be good for gravy)-1/2 kg

Small onion-20 or big onion 1

Tomato 1

Chili powder -2 spoon

Turmeric Powder-pinch

Coriander powder - 4 spoon

2-3 green chilies

1/2 tsp pepper powder

Tamarind -gooseberry size 

For Tempering:

1 tsp Fennel seeds

1 tsp fenugreek seeds

Few curry Leaves

Method:

Step1:

Soak Tamarind in water

Step 2:

keep Kadai on the stove and pour few drops of oil (gingelly oil gives wonderful flavor)and season it with fennel, fenugreek, and curry leaves; you can even add green chillis to it. 

Step 3:

once it splutters add onion fry till it turns slightly brown, add tomato saute it well for few mins.

Step 4:

Add all the dry ingredients (adjust the spices based on your preference)saute it for a min and immediately add tamarind extract.

Step5:

Keep the flame low and simmer the gravy till oil leaves sides of the pan. If the sauce is too watery, you add 2-3 tsp of grind coconut to adjust the consistency.

Step 5:

Now slowly add the fish, close the lid and simmer it for 10 mins. Allow it to rest for some time.

Serve it with hot steamed rice.

I hope you will give this a try and let me know how it turns out for you.