I
cannot stress myself how much I am missing blogging and cooking these days. Since its Christmas
holidays here I am at my own liberty now and I have been telling myself that I
should make an extra effort to seize this opportunity and update the blog as
much as possible and tada..here I am with the a spicy fish curry I have been
cooking over and over again for a long time.
I
was introduced to this fish kolambu many years ago from Chennai. I went there for
a short trip and food was definitely the best thing I enjoyed the most. I went crazy exploring the cuisine and one
thing which I loved the most was this fish kolambu. I remember trying to
recreate it after the trip and in spite of being novice the kolambu tasted great,
but back then I was not a blogger and like many other recipes I didn’t save the
recipe anywhere and completely forgot about it and never made it again. Couple
of month’s back I was in the mood to make a different fish curry and I came
across this fish kolambu in vahrehvah. The recipe was quite simple and I had all
the ingredients handy and after many moons I made it again and I have to say it
brought back all those reminiscence of Chennai! I have been making this curry
for quite some time now and every time I postpone clicking the picture for next
time. Even today was not a great day to click it, it’s so dark outside and lighting
was so poor but now I don’t fuss much about photography, lighting or styling.
In fact I have lost touch in styling it and the making it presentable too, but
I promise whenever possible I will take an effort to update the recipes with better
pictures!
Ingredients
Fish
– 500 gm
Onion
– 2 medium ( make a paste )
Tomato
- 2 Small (blanched and pureed)
Ginger
garlic paste – 1 tsp
Garlic
pods (crushed) – 4- 5
Green
chillies (slit ) – 2
Mustard
seeds – 2 tsp
Fennel
seeds – 1 tsp
Cumin
seeds – ¾ tsp
Fenugreek
seeds – ½ tsp
Curry
leaves – few
Cumin
powder – ½ tsp
Red
chilli powder – ¾ tsp
Turmeric
powder – ¼ tsp
Coriander
powder – 1 ½ tsp
Tamarind
(gooseberry size) – soaked in ¼ cup hot
water
Sesame
oil – 2 tbsp
Water
salt
Method
- In a chatti/ claypot or saucepan add sesame oil and sputter mustard seeds
- Add cumin, fenugreek, fennel seeds and crushed garlic.
- Once garlic becomes golden brown add slit green chillies and curry leaves.
- Add onion paste and saute for 10 minutes.
- Add ginger garlic paste and when the raw smell goes add turmeric powder, red chilli powder, coriander powder and saute for a minute or so.
- Add tomato puree and finally add tamarind water, water, salt and bring the sauce to boil.
- Simmer the sauce for 25 minutes until oil separates.
- Add fish to the sauce and cook for 5- 10 minutes.
5 comments:
Mouth watering fish curry Vinee looks so inviting. Merry Christmas
Drool worthy fish curry. Would lov to taste it with some hot matta rice.
perfect combo with choodu choru,love the flavors !!
that fish curry is making me drool... dee, ur pics are always good, just keep it simple, that's the best... hope to see more posts from you... :)
Mouth watery fish curry. I being a bong is very fond of fish and will surely prepare the curry...I am definitely going to share the feedback with u as well.
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