Fish Kulumbu with Chef Aditya Bal on Cooking Table

Fish Kulumbu

Chef	:	Aditya bal
Recipe Servings	:	6
Recipe Cook Time	:	45 minutes
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A coastal recipe of fish cooked in coconut milk, tamarind and masalas.

Ingredients

• 750 gm Fish, cut into smaller pieces
  
  Tamarind Extract
  
  1 tsp Pepper
  
  1 tsp Fennel
  
  1 tsp Turmeric powder
  
  2 tbsp  Vegetable oil
  
  2 tbsp Refined Oil
  
  1 Baby Onions
  
  1/2 Cup Fresh Coriander Leaves, Chopped
  
  3 Guntur Chillies
  
  1 tsp Brown Cardamom Or Badi Elaichi
  
  1 Ginger
  
  5 - 6 Cloves Of Garlic
  
  5 or 6 Sambar onions, sliced finely
  
  Salt to taste
  
  1 tsp Fenugreek Seeds
  
  1 Tsp Coriander Seeds
  
  1 Cup Coconut Milk
  
  Few Curry Leaves
  
  1 Tsp Lime Juice
  
  100 ml Water

Method

In a pan, dry roast, pepper, cloves, coriander seeds, badi elaichi, fennel, guntur chillies, garlic and ginger

Add this masala in a mortar and pestle and pound this masala to a coarse paste. Add salt and grind further.

In a non stick pan, heat a tsp of mustard oil and add the fish in order to fry it.
Fry the fish and keep aside

In another pan, heat a tsp of refined oil and add a tsp of black mustard seeds, fenugreek seeds, coriander seeds, curry leaves, baby onions thinly sliced and saute it.

Add the masala paste in this and mix well. Add water and stir

Add tamarind extract and keep on stirring till the oil doesn't separate.

Simmer the pan, and keep adding coconut milk little by little while mixing and leave half aside.

Add water to amalgamate the flavors.

Add salt and let it come to a gentle boil

Add the rest of the coconut milk and a bit of jaggery and keep on stirring.

Poach the fish in this gravy.

Add water to deglaze the pan in which the fish was fried and add this juice to the fish gravy.

Serve Hot.