how to make Karuvattu Kolzambu (Dry Fish Curry)

Written by on 15 October 2009

Servings : 6
Time Taken : 15-30 mins

Ingredients:
250g – dry fish chunks
50g – tamarind
1 – big onion
2 tsp – coriander powder
2 tsp – red chili powder
3 tsp – grated coconut
1/2 tsp – cumin seeds
1/4 tsp – fenugreek seeds
4 tsp – sesame oil
Curry leaves, a few
Salt to taste

Method

De-seed tamarind and soak in a little water
Wash the dry fish chunks and soak separately to remove excess salt.
Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown
Add grated coconut and fry till brown
Add fenugreek and cumin seeds and fry a little; add coriander powder and red chili powder.
Remove from flame and cool for a while.
Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
Heat the wok, pour the remaining oil, shallow fry washed dry fish chunks.
Remove and keep aside.
In the same oil add curry leaves to sputter, add masala paste, add enough water to boil, add dry fish chunks and salt, cook on a medium flame for 10-15 min
Reduce the gravy till it thickens.
Serve hot with steamed rice.