Tuesday, March 29, 2011

Karuvattu Kolambu / Dry fish curry

  • 1 cup Dry Anchovies fish
  • 1 cup Onion fine chopped
  • 1 cup Tomato chopped
  • 2 flakes Garlic crushed
  • 1 lemon size Tamarind
  • 1 tbsp Chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • 4-6 Fenugreek seeds
  • 1 sprig Curry leaves
  • 3 tsp Oil
  • Salt to taste

  1. Soak the dry fish in water for 10 minutes.
  2. Now pull the head portion of the fish and discard it.
  3. Wash the cleaned fish thoroughly for 2-3 times with water and turmeric and keep aside.
  4. Now remove the extract from tamarind by soaking in hot water and keep aside.
  5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when the seeds splutter add fenugreek seeds and curry leaves.
  6. Now add onion and garlic, fry them until light brown.
  7. Add tomatoes and fry until oil leaves the sides.
  8. Now add turmeric powder and chili power, mix well.
  9. Now add the tamarind extract, salt and 2 cups of water.
  10. Bring to boil and close the lid and cook it for 5 minutes.
  11. Now add the fish and cook for 4 minutes.
  12. Serve hot with rice, dosa or idli.
  1.  This curry tastes even more better when the fish is marinated in the curry for at least 4 hours.
  2. So prepare in morning and serve at afternoon.

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