How to make Sri Lankan Fish Kozhambu (Curry)

Posted on Sep 18 2018 - 3:35pm by kumar
  • 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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