Karuvadu Kulambu
Karuvadu/Dry fish kulambu is a very authentic recipe of Tamil Nadu’s cuisine. It has awesome flavors and aroma and is a very common.
Cuisine
South Indian
Servings
Prep Time
6
people
15
minutes
Cook Time
40
minutes
Servings
Prep Time
6
people
15
minutes
Cook Time
40
minutes
Ingredients
25
pieces
Dried Fish / Karuvadu
I used nethili karuvadu
2
tblspn
coconut oil
1
tsp
Mustard Seeds / Kaduku
1
tsp
Cumin Seeds / Jeerakam
1
tsp
Urad dal / Ulundu Paruppu
1/2
tsp
Fenugreek Seeds / Methi / Vendayam
leaves
Currya sprig
10
cloves
garlic
peeled
1
large
onion
sliced thinly
1
slit
green chilli
1
large
tomatoes
chopped finely
1
brinjal
sliced or chopped
2
tsp
chilli powder
1
tblspn
Coriander Powder / Malli Podi
1
tsp
Turmeric Powder / Manjal Podi
1
tsp
Garam masala powder
1
tsp
Cumin Powder / Jeerakam Podi
Salt
to taste
4
tblspn
tamarind pulp
1/2
cup
thick coconut milk
Water
as needed
Instructions
Clean dry dish by removing the head and scraping the gills. Now add hot boiling water over this and soak it for 15 mins. Drain and set aside.
Heat coconut oil in a earthern ware pot.
Add in mustard seeds, urad dal, cumin seeds, fenugreek seeds, curry leaves and saute for a min.
Add in garlic cloves and saute for a min.
Add in onions and green chillies. Saute till they turn translucent.
Add in tomatoes and cook for 5 to 7 mins till they turn mushy.
Add in all the spice powders and brinjal and saute for a min.
Add in water and bring everything to a boil, cook untill brinjal is half done.
Add in tamarind Pulp and boil for 5 mins.
Add in dried fish and simmer for 8 to 10 mins.
Add in coconut milk and boil once. Taste to see if you need salt and adjust it.
Turn off the heat and add in curry leaves.
Serve over rice.