- Prep Time: 15 mins
- Cook Time: 45 mins
- Serves: 5 People
Ingredients to make Sri Lankan Fish Kozhambu (Curry) :
- SeaBass Fish or Seer Fish – 1/2kg
- Onion – 1 Big
- Tomato – 2
- Coconut milk- 1.5 cups
- Water – 1/2 cups
- Oil – 2 tablespoons
- Red Chilli powder – 3 tablespoon
- Ginger paste – 1 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin Powder – 1/2 teaspoon
- Turmeric powder – 1 teaspoon
- Pepper powder – 1/2 teaspoon
- Tarmarind paste – 1 teaspoon
- Fenugreek Seeds – a few
- Curry Leaves – a few
- Salt to taste
How to make Sri Lankan Fish Kozhambu (Curry) :
Chop the tomatoes and onions and keep aside.
Wash and clean the fish, cut in slices.
In a Kadai (cooking pot) heat some oil over medium flame and add the onions and fenugreek seeds.
Then add the curry leaves and continue to saute until the onions turn transparent.
Add the ginger paste, salt and tomatoes and mix well.
Add the fish pieces, chilli powder, coriander powder, turmeric powder and water.Mix it slightly and allow it to boil.
As the water reduces add 1/2cup of milk and continue to cook.
The liquid will reduce and then add rest of the milk,add the tarmarind paste.Close with a lid and let it boil.
The water content will reduce and the gravy will have a thick consistency.At this point add the cumin powder and pepper powder.Give it a good mix ensuring not to smash the softened fish pieces.
Remove from flame and serve it hot with some plain steamed rice or it tastes great with rotis and naan as well.
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