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Fish Kuzhambu
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| Ingredients: |
| Fish | 250 gms |
| Onion | 3 nos |
| Garlic | 3 pods |
| Tomato | 1 no |
| Tamarind | size of a small lemon |
| Turmeric powder | 1/4 tsp |
| Chilli powder | 1 tsp |
| Green chilli | 3 nos |
| Coconut | 3 pieces (medium size) |
| Oil | 150 gms |
| Mustard seeds | ½ tsp |
| Salt | to taste |
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| Preparation Method: |
- Grind garlic, coconut and tomato and set aside.
- Add water to tamarind pulp measuring 2 glasses.
- To this, add turmeric powder, chilli powder and salt and keep aside.
- Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
- Add tamarind water and then garlic, coconut and tomato masala.
- As it starts to boil, add fish.
- Do not cover. Let the contents cook on low flame.
- In 10 minutes fish kuzhumbu will be ready to serve.
- Check if it has reached the desired consistency.
- Tips: Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard
seeds adds zing to your dish.
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