Kongunadu Fish Kulambu
Firm fish pieces simmered in a tangy tamarind-based kuzhambu spiced with red chillies, small shallots, tomatoes, and the Kongu masala blend — the inland Kongunadu version of the coastal fish curry, where freshwater fish from the Cauvery river system are preferred over sea fish.
Cuisines
Kongunadu
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 300 grams | fresh fish (preferably seer or king fish) |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 cup | shallots, finely chopped |
| 2 tablespoons | garlic, minced |
| 1 tablespoon | ginger, minced |
| 2 cups | tamarind water (from a small lemon-sized tamarind) |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | red chili powder |
| 1 tablespoon | coriander powder |
| 1 teaspoon | black pepper powder |
| 1 cup | tomatoes, chopped |
| 1 cup | curry leaves |
| 1 teaspoon | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Clean the fish and cut it into medium-sized pieces.
- 2 Heat coconut oil in a pan over medium heat.
- 3 Add mustard seeds and fenugreek seeds, allowing them to splutter.
- 4 Add chopped shallots, minced garlic, and minced ginger; sauté until the shallots turn golden brown.
- 5 Add chopped tomatoes and cook until they become soft and mushy.
- 6 Pour in the tamarind water and bring it to a gentle boil.
- 7 Add turmeric powder, red chili powder, coriander powder, black pepper powder, and salt.
- 8 Mix well and let the mixture simmer for about 10 minutes.
- 9 Add the fish pieces and curry leaves to the pan.
- 10 Cover and cook for another 10-15 minutes, or until the fish is cooked through.
- 11 Garnish with freshly chopped coriander leaves before serving.
Tips
For a richer taste, you can add a tablespoon of coconut milk towards the end of cooking.