Sri Lankan Fish Kozhambu (Curry) | How to make Sri Lankan Fish Kozhambu (Curry)

By Suzie Nagarajah  |  16th Jul 2016  |  
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  • Sri Lankan Fish Kozhambu (Curry), How to make Sri Lankan Fish Kozhambu (Curry)
Sri Lankan Fish Kozhambu (Curry)by Suzie Nagarajah
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

113

0

Video for key ingredients

  • How to make Coconut Milk

About Sri Lankan Fish Kozhambu (Curry) Recipe

Coming from a beautiful tropical island, fresh sea foods are easily available and the beautiful combination of spices and coconut makes everyday meal a feast.This recipe was passed down from my great Grandmom to my mother and it is still remains our family favourite.

Sri Lankan Fish Kozhambu (Curry) is a delicious dish which is enjoyed by the people of every age group. The recipe by Suzie Nagarajah teaches how to make Sri Lankan Fish Kozhambu (Curry) step by step in detail. This makes it easy to cook Sri Lankan Fish Kozhambu (Curry) in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Sri Lankan Fish Kozhambu (Curry) at home. This amazing and mouthwatering Sri Lankan Fish Kozhambu (Curry) takes 15 minutes for the preparation and 45 minutes for cooking. The aroma of this Sri Lankan Fish Kozhambu (Curry) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sri Lankan Fish Kozhambu (Curry) is a good option for you. The flavour of Sri Lankan Fish Kozhambu (Curry) is palatable and you will enjoy each and every bite of this. Try this Sri Lankan Fish Kozhambu (Curry) and impress your family and friends.

Sri Lankan Fish Kozhambu (Curry)

Ingredients to make Sri Lankan Fish Kozhambu (Curry)

  • SeaBass Fish or Seer Fish - 1/2kg
  • onion - 1 Big
  • tomato - 2
  • coconut milk- 1.5 cups
  • water - 1/2 cups
  • oil - 2 tablespoons
  • red chilli powder - 3 tablespoon
  • ginger paste - 1 teaspoon
  • coriander powder - 1/2 teaspoon
  • cumin Powder - 1/2 teaspoon
  • turmeric powder - 1 teaspoon
  • pepper powder - 1/2 teaspoon
  • Tarmarind paste - 1 teaspoon
  • fenugreek seeds - a few
  • curry leaves - a few
  • salt to taste

How to make Sri Lankan Fish Kozhambu (Curry)

  1. Chop the tomatoes and onions and keep aside.
  2. Wash and clean the fish, cut in slices.
  3. In a Kadai (cooking pot) heat some oil over medium flame and add the onions and fenugreek seeds.
  4. Then add the curry leaves and continue to saute until the onions turn transparent.
  5. Add the ginger paste, salt and tomatoes and mix well.
  6. Add the fish pieces, chilli powder, coriander powder, turmeric powder and water.Mix it slightly and allow it to boil.
  7. As the water reduces add 1/2cup of milk and continue to cook.
  8. The liquid will reduce and then add rest of the milk,add the tarmarind paste.Close with a lid and let it boil.
  9. The water content will reduce and the gravy will have a thick consistency.At this point add the cumin powder and pepper powder.Give it a good mix ensuring not to smash the softened fish pieces.
  10. Remove from flame and serve it hot with some plain steamed rice or it tastes great with rotis and naan as well.

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