Serves: 3-4 Ingredients: Fish (Indian Mackerel/Seer preferred) - 2 lbs Pearl onion - 12 Tomato - 2 Garlic clove - 5 Curry leaves - 12 Whole black pepper - 1 tbsp Cumin seeds - 2 tsp Vadagam - 1 tbsp Tamarind - 1 small lime size Red chili powder - 1 tbsp Turmeric powder - 1 tsp Sesame oil - 2 tbsp Salt - as needed
- Clean, cut fish into 1-inch thick fillets. You can use the head also for this.
- Peel small onion and cut in half.
- Finely chop tomato.
- Soak tamarind in 1 cup warm water for 10 mins. Then mash well to extract the juice and discard the pulp.
- Grind together 3 small onions, cumin seeds, garlic, black pepper, and curry leaves to a coarse paste.
- Heat oil in a pot.
- Add vadagam and wait for it to crackle.
- Add ground paste and saute till raw smell goes. Should take 1-2 mins.
- Add remaining onions and saute till onions start to turn golden. Add a little salt to speed up cooking. Should take 1-2 mins.
- Add tomato and a little salt, and fry till it becomes mushy and oil starts to release from the sides. Should take 4-5 mins.
- Add chili powder and turmeric powder. Saute well till oil starts to release. Should take 1-2 mins.
- Add the tamarind juice along with enough water so that it will just about submerge the fish when added later. Don’t make it too watery.
- Bring to boil and cook for 2-3mins.
- Taste and add salt as required.
- Add the fish and make sure all the pieces are under the liquid.
- Cook on low heat for 3-4 mins or until fish is cooked through.
- Remove from heat.
- This kuzhambu tastes much better if left to soak for a few hours, so you can make it the previous evening to enjoy for next day lunch, or make in the morning and eat for dinner.
- When ready to eat, bring to a boil for 2 minutes, then serve hot with rice, dosa, idly, etc.