MALAY MEEN KUZHAMBU
HEAT A KADAI WITH NEEDED OIL , SEASON FENUGREK , ANISE , CUMIN , THEN SAUTE S.ONION(5) , GARLIC (4) , G.CHILLI (4) , DRIED MANGO (2pcs) , TOMATO (1) , CURRY LEAVES
AFTER SAUTE ADD TURMERIC POWDER (1/4s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , ANISE POWDER ((1/4s) , SALT --SAUTE UNTIL RAW SMELL GOES
THEN ADD TAMARID WATER -ONCE KUZHAMBU BOILED AND OIL COMES SEPARETED ADD CLEANED FISH , SAUTED LADIES FINGER
AFTER FEW MINUTES ADD COCONUT MILK AND SWITCH OFF THE STOVE
VANJARA MEEN KUZHAMBU
CLEANED VANJARA SLICE -3 -A
GRATED COCONUT (3s) , S.ONION(1) , ANISE (1s)-BLEND -PASTE -B
CHILLI POWDER (2s) , TURMERIC POWDER (1/4s), DHANYA POWDER(4s) , SALT , B , TAMARIND WATER (2 cups)--MIX EVERYTHING -C
HEAT A KADAI , SEASON ANISE , CUMIN , FENUGREK --THEN SAUTE S.ONION , GARLIC , G.CHILLI , CURRY LEAVES --ONCE SAUTE COMPLETED AND OIL STARTS SEPARATING ADD C WITH OIL
WHEN KUZHAMBU STARTS BOILING - CLOSE THE LID --ONCE IT STARTS SEMI GRAVY ADD A WITH IT
ALLOW FEW MINUTES FOR FISH BOILING THEN OFF THE STOVE
BAWAL FISH KUZHAMBU
FENUGREK (1s) , MUSTARD SEEDS (2s) , CUMIN (3s) , --ROAST THESE IN A EMPTY PAN ONE BY ONE -- THEN POWDER IT TOGETHER ------A
HEAT OIL ,SEASON GARLIC (3) , B.ONION (1) , C.LEAF , TOMATO PUREE (1) , , THEN ADD TURMERIC POWDER (1/4 s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , G.CHILLI (1) , FRY WELL UNTIL RAW SMELL GOES , ADD TAMRAIND WATER (1cup ) , WATER (2cup ) ,
ALLOW EVERYTHING TO BOIL , WHEN OIL SEPARATES ADD A (1s) , LIVE FOR A MINUTE , ADD FISH , THEN SALT -
AFTER 2 MINUTE OFF THE STOVE
Fish (cleaned ) , lemon juice (3 drops) , turmeric powder (1/4s) , salt --- soak these for 30 minutes ---A
Heat oil in the pan , season fenugreuk , r.chill (3) , curry leafs , then saute b.onion (1) , tomato (1) , ginger + garlic paste (1s) , chilli powder (2s) , dhaniya powder (4s) , turmeric powder (1/4s) , then mix well add tamarind juice (2 cup) ---allow this kuzhambu to boil until oil separates --then add A in it ---live for few minutes or until fish boils
then add coconut milk(4s) , and sprinkle little pepper powder (1s) and add corriander leafs on the top
FISH KUZHMABU
CHILL POWDER , DHANYA POWDER , SALT , TURMERIC POWDER , CUMIN POWDER , COCONUT PASTE , TAMARIND WATER --- MIX WELL -- A
SOAK THE CLEANED FISH IN A FOR A MIN , TAKE THE FISH FROM IT - B
HEAT OIL FRY ANISE , CUMIN , FENUGRUK , S.ONION , TOMATO , G.CHILL , CURRY LEAF , FRY WELL ADD A,,,, LET IT BOIL , ONCE OIL SEPARATES FROM KUZHAMBU ADD B ,
LET IT BOIL FOR 2 MIN , OFF THE STOVE
THIRUKKAI FISH KUZHAMBU
COCONUT (1/4s) + GARLIC (1) + PEPPER (10) + S.ONION (1) ,+ CUMIN (1/4s) BLEND ----- PASTE -A
TURMERIC POWDER , CHILL POWDER , DHANYA POWDER , SALT , PASTE , TAMARIND WATER ----- MIX AS KUZHAMBU CONSISTANCE ---B
HEAT OIL FRY FENUGRUK , CUMIN , ANISE , S.ONION(10) , TOMATO , CURRY LEAF , FRY ADD KUZHAMBU B, MAKE IT BOIL ,
AFTER FEM MIN ADD FISH ,, WHEN IT REACH GRAVY FORM , OFF THE STOVE----------------
MALAY MEEN KUZHAMBU |
AFTER SAUTE ADD TURMERIC POWDER (1/4s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , ANISE POWDER ((1/4s) , SALT --SAUTE UNTIL RAW SMELL GOES
THEN ADD TAMARID WATER -ONCE KUZHAMBU BOILED AND OIL COMES SEPARETED ADD CLEANED FISH , SAUTED LADIES FINGER
AFTER FEW MINUTES ADD COCONUT MILK AND SWITCH OFF THE STOVE
VANJARA MEEN KUZHAMBU
vanjara meen kuzhambu |
CLEANED VANJARA SLICE -3 -A
GRATED COCONUT (3s) , S.ONION(1) , ANISE (1s)-BLEND -PASTE -B
CHILLI POWDER (2s) , TURMERIC POWDER (1/4s), DHANYA POWDER(4s) , SALT , B , TAMARIND WATER (2 cups)--MIX EVERYTHING -C
HEAT A KADAI , SEASON ANISE , CUMIN , FENUGREK --THEN SAUTE S.ONION , GARLIC , G.CHILLI , CURRY LEAVES --ONCE SAUTE COMPLETED AND OIL STARTS SEPARATING ADD C WITH OIL
WHEN KUZHAMBU STARTS BOILING - CLOSE THE LID --ONCE IT STARTS SEMI GRAVY ADD A WITH IT
ALLOW FEW MINUTES FOR FISH BOILING THEN OFF THE STOVE
BAWAL FISH KUZHAMBU
BAWAL FISH KUZHAMBU |
HEAT OIL ,SEASON GARLIC (3) , B.ONION (1) , C.LEAF , TOMATO PUREE (1) , , THEN ADD TURMERIC POWDER (1/4 s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , G.CHILLI (1) , FRY WELL UNTIL RAW SMELL GOES , ADD TAMRAIND WATER (1cup ) , WATER (2cup ) ,
ALLOW EVERYTHING TO BOIL , WHEN OIL SEPARATES ADD A (1s) , LIVE FOR A MINUTE , ADD FISH , THEN SALT -
AFTER 2 MINUTE OFF THE STOVE
NETHIYIL MEEN KUZHAMBU
TURMERIC POWDER (1/4s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , COCONUT PASTE (4s) , SALT (needed) , TAMARIND WATER ( NEEDED ) ---MIX EVERYTHING AND PREPARE A LIQUID --B
---HEAT A KADAI WITH GINGERLY OIL , SEASON FENUGRUK , ANISE , CUMIN AND SAUTE S.ONION , TOMATO , G.CHILLI , CURRY LEAVES , ONCE ITS FINELY SAUTED ADD B WITH IT
WHEN THE GRAVY COMES THICK AND OIL SEPARATES FROM KUZHAMBU
ADD CLEANED NETHIYIL FISH WITH AND IMMEDIETLY OFF THE STOVE
AND ADD LITTLE CURRY LEAVES AND CORRIANDER LEAVES WITH IT
NOTE : DONT ALLOW FISH TO BE IN STOVE FOR MORE TIME , IF SO , FISH WILL BREAK
Fish KUZHAMBU (type 2)
Fish KUZHAMBU (type 2 |
Heat oil in the pan , season fenugreuk , r.chill (3) , curry leafs , then saute b.onion (1) , tomato (1) , ginger + garlic paste (1s) , chilli powder (2s) , dhaniya powder (4s) , turmeric powder (1/4s) , then mix well add tamarind juice (2 cup) ---allow this kuzhambu to boil until oil separates --then add A in it ---live for few minutes or until fish boils
then add coconut milk(4s) , and sprinkle little pepper powder (1s) and add corriander leafs on the top
FISH KUZHMABU
Fish KUZHAMBU |
SOAK THE CLEANED FISH IN A FOR A MIN , TAKE THE FISH FROM IT - B
HEAT OIL FRY ANISE , CUMIN , FENUGRUK , S.ONION , TOMATO , G.CHILL , CURRY LEAF , FRY WELL ADD A,,,, LET IT BOIL , ONCE OIL SEPARATES FROM KUZHAMBU ADD B ,
LET IT BOIL FOR 2 MIN , OFF THE STOVE
THIRUKKAI FISH KUZHAMBU
THIRUKKAI FISH KUZHAMBU |
TURMERIC POWDER , CHILL POWDER , DHANYA POWDER , SALT , PASTE , TAMARIND WATER ----- MIX AS KUZHAMBU CONSISTANCE ---B
HEAT OIL FRY FENUGRUK , CUMIN , ANISE , S.ONION(10) , TOMATO , CURRY LEAF , FRY ADD KUZHAMBU B, MAKE IT BOIL ,
AFTER FEM MIN ADD FISH ,, WHEN IT REACH GRAVY FORM , OFF THE STOVE----------------
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