CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT

Silver bellies also known as Karapodi meen in Tamil and is an important fish in Kerala. It is a good source of calcium and phosphorus. 

karapodi is the one of the fish having highest content of calcium and phosphorus comparing other fishes. karapodi is an appropriate choice for the people who are suffering Calcium Deficiency.

Karapodi Meen kuzhambu is a very good recipe to treat cold and Silver belly fish is a good remedy for Common cold and running nose.

I would like to try different varieties of fish curry. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste.

Chettinad karapodi meen kuzhambu without coconut recipes:

prep time:20 min

cooking time:30 min

total time:50 min

recipe:main/curry

cuisines:chettinad

serves:3 to 4 no

Ingredients:

• Small onions - 200 grams
• Tamarind - 1 big lemon sized
• Tomato - 2 medium sized
• Green chillies - 2
• Garlic - 4 cloves
• Turmeric powder
• Crystal salt - 2 tsp
• Coriander leaves- a handfull

To Temper:

• Sesame oil - 1 tbsp
• Mustard seeds- 1 tsp
• Fenugreek seeds - ½ tsp
• Curry leaves - 2 sprig

To roast and grind:

• Red chillies - 8
• Coriander seeds - 4 tsp
• Black pepper corns - ½ tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp

Method:

1. wash the piece well.
2. Soak the tamarind in warm water for ten minutes and extract the juice. Keep aside
3. Peel small onions and garlic. Chop the tomatoes roughly and slit the green chillies. Keep all the ingredients ready.
4. Roast red chillies, coriander seeds, pepper corns, cumin seeds, curry leaves and fennel seeds until nice aroma comes out.
5. And grind with water to make a coarse paste. Kuzhambu masala is ready.Set this aside.
6. Heat a kadai with oil and add the items to temper. Once mustard cracks, add curry leaves and saute for a minute. Add small onions and green chillies now & fry it well for 5 minutes.
7. Once the small onions becomes brown here and there, add tomatoes in and fry it till turns mushy and soft.
8. Once tomatoes become soft, add the ground kuzhambu masala paste and add turmeric powder, Fry them until the raw smell leaves from the masala for 5 minutes.
9.  Then add the tamarind water along with salt. Mix everything for a minute. Adjust with water if needed.
10. Boil the Kuzhambu in medium flame for 10 to 15 minutes or until the raw smell completely leaves and the curry becomes little thick.
11. Then add the fish pieces in and cook it for 5 more minutes and switch off the flame once the fish pieces are cooked well. Fish cooks faster so switch off the stove accordingly.
12. Add coriander leaves for garnish.
13. Serve it with hot rice....

Pictorial:

1)first clean and take karapodi fish in a bowl

2)Take all your roasting ingredients

3)then dry roast the ingredients till nice aroma comes out

4)then take in a blender

5)and make into fine paste by adding water

6)Heat a kadai with oil and add the items to temper

7)then add small onions and green chillies now & fry it well for 5 minutes.

8)add tomatoes in and fry it till turns mushy and soft.

9)Once tomatoes become soft, add the ground kuzhambu masala paste

10)mix well and fry till raw smell gone add turmeric powder

11)then add tamarind water and required water along with salt

12)add jaggery little bit to enhance the taste

13)Boil the Kuzhambu in medium flame for 10 to 15 minutes, till curry becomes little thick

14)Then add the fish pieces in and cook it for 5 more minutes and switch off the flame

15)Add coriander leaves

16)serve it with hot rice