"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Wednesday, 13 July 2011
Sesame oil : 3 tbsp
Vegetable oil : 2 tbsp
Fenugree k Seeds : 1/4 tsp
Vadagam: 11/2 tbsp (Optional).
Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
Onion : 1 (Medium Finally chopped)f
Tomatoes : 2
Garlic : 8-10
Curry Leaves : 5-6 springs
Chili powder : 1/2 tbsp(according to your spice level)
Coriander Powder : 1 tbsp
Turmeric Powder : 1/4 tsp
Tamarind Pulp : 11/2 tbsp
Method of Preparation:
Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
Mix it all together in this step itself. You can taste and adjust the sour and spicy consistency from the above mixture.
Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
After that add onions, curry leaves sautee it very well.
Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
Taste the salt and adjust according to it.
Add 2 tbsp of sesame oil and bring it to boil in medium heat till the oil floats on top.
The gravy should taste little sour and spicy.
Finally add the fish and just bring it to a boil only once and remove from heat.
Garnish with fried curry leaves.
Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy. Note:
If you don’t use vadagam, substitute with some fresh garlic (2) and 1/2 tsp of fenugreek seeds