I love dry fish curries. I would simply fall for it. This is one such recipe and it tasted good with jack fruit seeds in it. Yes the Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry is simply a delicious treat. Dry Fish has a strong odour and an outstanding taste. Karuvadu/dry fish has an addictive taste. Yes but you must be a fish lover. It has a unique taste and aroma. Definitely anyone would carve for it when served hot. It tastes great when served the next day. Instead of vegetables the Jackfruit seeds are added here. .
Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry
Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry
Ingredients
- 200 Grams Dry Fish
- 2 Tablespoon Oil
- 4 Cloves
- 1 Inch Cinnamon
- 2 Black Cardamom
- 6 Shallots
- 1 Green Chilli
- 7 Jackfruit Seeds
- 1 Teaspoon Fennel Seeds
- 2 Medium Tomatoes
- Water As Required
Instructions
- Remove the outer skin from the Jackfruit seeds.
- Add them into a pressure cooker with enough water and salt to taste. Pressure cook for 3 whistles. Switch off the flame and allow pressure to release on its own. Set it aside.
- Open the pressure cooker drain the excess water and cut the jackfruit seeds into half.
- Add oil into a clay wok and heat it. When the oil in hot enough add in Cinnamon, cloves, star anise, fennel seeds and bay leaves. Let the aroma come out.
- Add in shallots and green chillis and saute them until the onion gets glossy.
- Add in chopped tomatoes and saute them until mushy. Add in salt only for tomatoes.
- Soak tamarind in water for 15 minutes. Mash them and squeeze the pulp. Add them in. Cook for few minutes.
- Add in Chilli powder, Garam Masala Powder, Coriander Powder and Cumin powder. Gently mix them and keep cooking.
- Add in the dried fish and keep cooking. Add water if the mixture is very dry.
- Add in Jackfruit Seeds and cook until all the masalas blend well.
- Yummy and finger licking Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry is now ready to serve.
Notes
- Coconut paste can be added to get more gravy.
- The dry fish has enough salt so not need to add salt.
- If adding salt add only if needed.
- I have added very little spices adjust the spice level accordingly.
- Cooking in Claypot gives a good taste to the curry.
Step by Step Photos on how to make Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry
- Remove the outer skin from the Jackfruit seeds. Add them into a pressure cooker with enough water and salt to taste. Pressure cook for 3 whistles. Switch off the flame and allow pressure to release on its own. Set it aside.
- Open the pressure cooker drain the excess water and cut the jackfruit seeds into half. Add oil into a clay wok and heat it. When the oil in hot enough add in Cinnamon, cloves, star anise and bayleaves. Let the aroma come out.
- Add in shallots and green chillis and saute them until the onion gets glossy.
- Add in chopped tomatoes and saute them until mushy. Add in salt only for tomatoes.
- Soak tamarind in water for 15 minutes. Mash them and squeeze the pulp. Add them in. Cook for few minutes.
- Add in Chilli powder, Garam Masala Powder, Coriander Powder, Fennel Seeds and Cumin powder. Gently mix them and keep cooking. Fennel seeds must be added while tampering since i forgot i added in this step.
- Add in the dried fish and keep cooking.
- Add in Jackfruit Seeds and cook until all the masalas blend well.
- Yummy and finger licking Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry is now ready to serve.
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