Fish lovers have a thing or two for their fish kuzhambu recipe. They are just obsessed with their own recipe and would never allow their taste bud to try a new one!
There are a variety of fish curry recipes out there each passed down by their own families or so. Some use a few shallots, some swear by a large amount of the same, some would argue that there should be no ginger garlic paste in fish recipes and others just cannot resist adding it!! Many recipes add freshly grounded coconut paste too.. I sometimes add that too
Well, this one is the one I am obsessed with..
This one is a comfort food. Make a large batch of it and you could keep it for 2 to 3 days. The thing with fish curry is, it gets tastier as it gets older.
For this kuzhambu, I marinated washed fish pieces in a nice drizzle of gingely/sesame oil and turmeric. In a generous amount of gingely oil, saute a very few crushed shallots, then a couple of chopped tomatoes until mushy. Add in tamarind extract from a gooseberry sized tamarind. Add about a couple of tablespoons of coriander powder, a teaspoon of chilly powder, a pinch of turmeric powder, salt to taste and boil it until cooked. Add the marinated fish pieces one by one and simmer until cooked or oil separates from the gravy.
Serve with steamed rice.
