Chettinad Karuvadu Kuzhambu

Cuisines

Best for

Recipe

Ingredients

150 grams	dried fish (karuvadu)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
10	curry leaves
2 medium	onions, finely chopped
2 medium	tomatoes, 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
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.