Chettinad Karuvadu Kuzhambu

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Recipe

Ingredients

	150 grams	Dried Fish , karuvadu
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	10	Curry Leaf
	2 medium	Onion , finely chopped
	2 medium	Tomato , finely chopped
	1 teaspoon	Ginger-garlic paste
	2 tablespoons	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Black pepper powder
	1 cup	Tamarind , extract
	1 cup	Coconut Milk , thick
	Salt	To taste
	2 cups	Water

Instructions

1. 1 Rinse the dried fish in water to remove excess salt and soak it in warm water for 10 minutes.
2. 2 Heat oil in a pan and add mustard seeds. Once they splutter, add fenugreek seeds and curry leaves.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and mushy.
6. 6 Mix in the red chili powder, coriander powder, turmeric powder, and black pepper powder. Cook for 2 minutes.
7. 7 Add the soaked dried fish and sauté for 3-4 minutes to coat the fish with the masala.
8. 8 Pour in the tamarind extract, coconut milk, and water. Stir well and bring to a boil.
9. 9 Reduce the heat and let it simmer for 15-20 minutes until the curry thickens and the fish is cooked through.
10. 10 Adjust salt to taste and serve hot with steamed rice.