Fish Kulambu: Tamil Nadu Style Fishy Curry Recipe

Ingredients

• 2 Tbsp Sesame oil
• 20 150 Grams Shallot Onions
• ½ Cup Fresh Shredded Coconut
• 2 Tbsp Sesame oil
• ¼ Teaspoon Mustard Seeds
• ¼ Teaspoon Fenugreek Seeds
• 2 Sprigs Curry leaves
• 2 onionsSliced

• For The Curry

  1 Teaspoon turmeric
• 2 Teaspoon red chilli powder
• 3 Teaspoon coriander powder
• 3 TomatoesPureed
• tamarindLime Size
• salt
• 500 Grams Salmon Fish Steaks

Let’s cook

1. Take a pan and heat some oil in it. Then add the onion shallots and sauté until they turn golden. Then add the shredded coconut and roast it on low flame until it turns aromatic and golden. Let the ingredients cool down. Grind them to a smooth paste by adding a cup of water.

2. Heat some oil in a pan. Add mustard and fenugreek seeds. As the seeds splutter, add the sliced onions and sauté until the onions are translucent and soft.

3. To the sliced onions, add turmeric powder, chilli powder and coriander powder. Fry on a low flame for a minute.

4. Add the tomato puree to the mixture. Sauté the mixture until it is completely dry. Add the tamarind pulp. Make sure you throw away the seeds and the pith. Only pour the thick pulp after sieving.

5. Once you add the tamarind pulp, add the coconut-onion paste to the pan. Add salt to taste and one and a half cup of water. Simmer the curry for 20 minutes on low flame. Stir at intervals.

6. Add the Salmon fish steaks to the curry. Cover the pan and let it simmer for 10 minutes on low flame. Let the curry rest for an hour and then serve with rice.