FISH KUZHAMBU

MALAY MEEN KUZHAMBU

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

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

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

NETHIYIL MEEN KUZHAMBU

nethiyil meen kuzhzhambu

                  CLEAN AND WASHED NETHIYIL FISH  --A

          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

                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

Fish KUZHAMBU

 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

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----------------