Karuvadu Kuzhambu
Karuvadu Kuzhambu is a traditional South Indian curry made with dried fish and a medley of aromatic spices. This spiced tamarind-based curry is a staple in many Tamil households, known for its bold flavors and rustic appeal. Dried fish, or "Karuvadu" in Tamil, is preserved fish that is widely used in South Indian coastal cuisines. This method of preservation not only enhances the flavor but also allows for the use of fish all year round, especially in regions where fishing is seasonal.
Ingredients
- Dried fish - 250 grams
- Tamarind - 100 grams
- Shallots - 200 grams
- Tomatoes - 2 medium
- Curry leaves - A sprig
- Mustard seeds - 1 teaspoon
- Fenugreek seeds - 1/2 teaspoon
- Red chili powder - 2 tablespoons
- Turmeric powder - 1/2 teaspoon
- Salt - To taste
- Oil - 3 tablespoons
- Water - As needed
Preparation Instructions
Step 1: Prepare the Dried Fish
Soak the dried fish in water for about 30 minutes to remove excess salt and soften the fish. Rinse it well and set aside.
Step 2: Soak the Tamarind
In a bowl, soak the tamarind in a cup of warm water for about 15 minutes. Once softened, extract the tamarind pulp and discard the fibers.
Step 3: Prepare the Shallots and Tomatoes
Peel the shallots and finely chop them. Also, chop the tomatoes and keep them aside.
Cooking Instructions
Step 4: Start Cooking the Curry
Heat the oil in a deep pan. Add mustard seeds and let them splutter. Then add fenugreek seeds and fry for a few seconds. Add the shallots and sauté until they turn translucent.
Step 5: Add Tomatoes and Spices
Add the chopped tomatoes to the pan and cook until they become soft. Add red chili powder, turmeric powder, and adjust salt as needed. Mix well to combine the spices.
Step 6: Simmer with Tamarind Pulp
Pour the extracted tamarind pulp into the pan. Add some water if needed, and allow the mixture to simmer for about 15 minutes until the oil starts to float on top.
Step 7: Add the Dried Fish
Add the rehydrated dried fish to the simmering curry. Gently mix and cook for another 10-15 minutes. Add a sprig of curry leaves for added aroma.
Step 8: Final Touches
As the curry continues to simmer, the flavors will meld together. Check the consistency and seasoning, adjusting them as per your taste. Cook for an additional few minutes if a thicker consistency is desired.
Serving Suggestions
Karuvadu Kuzhambu is best enjoyed with steaming hot rice or dosa. The rich and spicy flavors of the curry pair beautifully with the mildness of steamed rice. Make sure to cook your rice until it's just done to complement the textures and tastes of this traditional curry.