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Photo of Sri Lankan Fish Kozhambu (Curry) by Suzie Nagarajah at BetterButter
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Sri Lankan Fish Kozhambu (Curry)

Jul-16-2016
Suzie Nagarajah
15 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Sri Lankan
  • Non-veg
  • Medium
  • Everyday
  • Boiling
  • Frying
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. SeaBass Fish or Seer Fish - 1/2kg
  2. onion - 1 Big
  3. tomato - 2
  4. coconut milk- 1.5 cups
  5. water - 1/2 cups
  6. oil - 2 tablespoons
  7. Red Chilli powder - 3 tablespoon
  8. ginger paste - 1 teaspoon
  9. coriander powder - 1/2 teaspoon
  10. cumin Powder - 1/2 teaspoon
  11. turmeric powder - 1 teaspoon
  12. pepper powder - 1/2 teaspoon
  13. Tarmarind paste - 1 teaspoon
  14. Fenugreek seeds - a few
  15. Curry leaves - a few
  16. salt to taste

Instructions

  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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