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Friday, 27 July 2007

Fish Kulambu


Fish (any fish) 1/2 kg
Chili powder 2 Teaspoon
Coriander (Dhania Powder) 1 Teaspoon
Tamarind lemon size
Tomato 1
Green Chili 4 to 5
Mustard 1/2 Teaspoon
Vendhayam (Fenugrek) 1/4 Teaspoon
Curry leaves a bunch

Make a paste:
  • Coconut 4 Tablespoon, jeera 1/2 Teaspoon and 5 small onions.
  • Grind the above into a fine paste.
  • Add the grinded paste, tomato, green chili, curry leaves, salt, chili and dhania powder, little water to tamarind pulp.
  • Add fish and then cook the content.
  • When the raw smell goes and fish is cooked off the stove.
  • Add oil to a frying pan and add mustard when it split add vendhayam.
  • Add this to the fish gravy kadai.
Easy fish gravy..... goes good with steaming cooked rice.

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