Karuvattu Kolzambu (Dry Fish Curry)

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 250 g - dry fish chunks
  • 50 g - tamarind
  • 1 - big onion
  • 2 tsp - coriander powder
  • 2 tsp - red chilli 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

How to Make Karuvattu Kolzambu (Dry Fish Curry)

  • De-seed tamarind and soak it 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 chilli 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 and shallow fry washed dry fish chunks.
  • Remove and keep aside.
  • In the same oil, add curry leaves to splutter, add masala paste, add enough water to boil.
  • Add dry fish chunks and salt, and cook on a medium flame for 10-15 minutes.
  • Boil the gravy till it thickens.
  • Serve hot with steamed rice.

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