Want to eat Tangy fish Kulambu then try this fish kulambu receipe...
I always used to make fish kulambu with Vajram fish, so planned to make this fish curry with vavval Meen.(Pomfret fish). It was super hit in my home. The fish was very soft and tangy. When you make fish curry that too with fresh fish the taste is heavenly. My father is a great expert in buying fish. Whenever we go with him for fish market he tells us how to check if the fish is fresh or not , Below i am sharing few tips to check whether the fish s fresh.
How to check if the Fish is fresh:
- Look for bright, clear eyes. If the eyes are bright then it is a fresh fish
- Look for the fish texture, Is it shining? Is it metallic and clean? Or has discolored patches on it? If so, it is marginal.
- Smell it. Fresh fishes are not much smelly.
- Look at the gills. They should be in rich red colour. If the fish is old, they will turn to brick colour.
Ingredients:
- Golden Pomret / Vavval meen - 2
- Tamarind: 50 gms
- Onion - 1
- Shallots:5
- Garlic:4 ( Crushed)
- Tomato - 1
- Fennel : 1tbsp
- Turmeric -1/2tbsp
- Chiilipowder - 2tbsp
- Dhaniya powder -1tbsp
- Curry Leaves - 1 sprig
- Gingely oil - 2 tbsp
- Salt as per taste.
To grind:
- Cumin :1 tbsp
- Pepper :1/2tbsp
- Green chilli:-1
- Shallots:2
- Tomato:1
- Garlic: 2
- Coconut :1/4 cup
- Wash the fish and marinate with salt,1/2 tsp chilli powder and 1/2 tsp turmeric powder.
- Grind the ingredients in a mixer.( mentioned as above)
- Chop the onions and tomatoes.
- Make the tamarind extract.Add Turmeric powder,chilli powder, dhaniya powder and salt to the extract.
- Heat the kadai with gingely oil, when hot add the Fenugreek seeds,chopped onions, shallots,Curry leaves and crused garlic and stir well.
- When onion becomes transperant now add the tomatoes and then add the tamarind extract.
- When tamarind extarct starts to boil add the grounded pasteand allow it to cook until the raw smell goes away.
- Now add the fish and allow until it cooks and all tastes get into the fish.
- Finally add the chopped coriander leaves and turn off the heat.
Tips:
1. If you want sweet and sour taste add a pinch of jaggery before you turn off from heat.
2.When you put the fish, the kulambu will become little watery so adjust water accordingly.
3. I have added gingely oil for better taste you can make with vegetable oil also.but gingely oil will give rich aroma to this kulambu.