Chettinad Karuvadu Kuzhambu
Chettinad Karuvadu Kuzhambu ( Spicy Dry Fish Curry ) is a very authentic recipe from Chettinad region of Tamil Nadu..!!It has awesome flavors and aroma, and turns out to be every seafood lover’s delight.!This is a wonderful dish that my MIL prepares. I do love the dry-fish curry as much as fresh fish curry. Yesterday, I bought this dry fish from market & I quickly called up my MIL for recipe and cooked it right away. It came out awesome with unique aroma. Taste is still in my tongue..;)We also add mochakottai & veggies to the curry to give extra taste.
Ingredients
- 10 to 12 pieces Dried fish
- ¼ cup Thick tamarind paste
- 2 tsp Kuzhambu / Red chilly pwd
- 2 tsp Coriander pwd
- 1 tsp Cumin pwd
- ¼ tsp Turmeric pwd
- 50 g Boiled mochai / Field beans
- 1 cup Drumstick & Brinjal slices
- 2 to 3 tbsp Gingely or sesame oil
- ¼ tsp Mustard
- ½ tsp Cumin
- 1 tsp Fenugreek seeds
- 6 to 8 Curry leaves
- 1 Sliced onion
- 2 Sliced tomato
- 8 pips Garlic
- ½ cup Coconut milk (optional)
- Salt to taste
Instructions
- Clean, wash and soak the dry-fish in steaming hot water for 5 mins.
- Once again wash and set aside.
- In a small bowl, mix the thick tamarind paste, kuzhambu pwd, coriander pwd, cumin pwd, turmeric pwd and salt in 3 cups of water.
- Keep the boiled mochai & chopped drumstick and brinjal slices ready.
- Heat oil in a heavy bottomed pan, add mustard, cumin & fenugreek seeds.
- Add the curry leaves.
- Let them pop and splutter well.
- Add finely sliced onions & fry till the onions turn a little brown.
- Add the coarsely pounded garlic flakes and sauté well.
- Add sliced tomato pieces and cook till it is soft & mushy.
- Now add the chopped brinjal and drumstick pieces and boiled mochai.
- Toss well, so that the masala coats the veggies good.
- Stir in the tamarind spice mixture ( step 3)
- Let it boil on medium heat for 5 mins.
- Simmer for few more minutes.
- Now add the cleaned dried fish mix well.
- Cover and cook it for 6 to 8 mins on medium heat until the curry starts to thicken up slightly and the dry-fish is cooked soft & juicy.
- Turn off the flame, once the oil shows on the surface of the curry.
- Lipsmacking Karuvadu Kuzhambu is ready.
- If you wish to add coconut milk, taste for salt and add the coconut milk.
- Bring to the boil just once and remove from fire.
- It makes an excellent & mouthwatering combo with plain white rice.
Notes
- Karuvadu Kuzhambu is normally prepared a bit watery.
- You can add water as and when needed depending on the consistency of the curry.
- Usually, I prepare the curry little extra spicy, to compensate the “fishy” smell. You can vary the spices according to your taste.
By 
ForthFocus™
Very good this recpie