Name: Madurai Style Fish Kuzhambu recipe by Menaga Sathia at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Fish fillets - 8; Tamarind - 1 big lemon size ball; Pearl onions - 10; Tomato - 1; Garlic pods - 6; Coriander powder - 1.5 tsp; Red chilli powder - 2 tsp; Curry leaves - 1 sprig; To grind : Pepper corns - 1/2 tsp; Cumin seeds - each 1/2 tsp; Pearl onions - 5; Garlic pods - 3; Coriander powder - 1/2 tsp; Red chilli powder - 1/2 tsp; To temper : Gingelly oil - 2 tbsp; Mustard seeds - 1/2 tsp; Urad dal - 1/2 tsp; Fenugreek seeds - 1/4 tsp; Jeera - 1/4 tsp; Curry leaves a few

ABOUT Madurai Style Fish Kuzhambu RECIPE

Freshly prepared masala & temper with gingelly oil is the secret of this recipe.

Ingredients Serving: 4

Fish fillets - 8
Tamarind - 1 big lemon size ball
Pearl onions - 10
Tomato - 1
Garlic pods - 6
Coriander powder - 1.5 tsp
Red chilli powder - 2 tsp
Curry leaves - 1 sprig
To grind : Pepper corns - 1/2 tsp
Cumin seeds - each 1/2 tsp
Pearl onions - 5
Garlic pods - 3
Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
To temper : Gingelly oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Jeera - 1/4 tsp
Curry leaves a few

Instructions

Soak the tamarind in hot water & extract the juice from it.
Grind the ingredients given under 'to grind ' to a fine paste.
Heat oil in a vessel temper the ingredients given under 'to temper', then add chopped onion, chopped tomato, garlic pods one by one. Saute it well.
Then add the masala paste, coriander & red chilli powder, saute it well until the raw smell goes away.
Add the tamarind juice, salt &and boil it very well.
Once the raw smell goes away add the cleaned fish fillets to the gravy, boil it for another 5 minutes, then add few curry leaves. Turn off the flame.

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