Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry

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Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry

Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry

Author: Anlet Prince

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

1. Remove the outer skin from the Jackfruit seeds. 

2. 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.

3. Open the pressure cooker drain the excess water and cut the jackfruit seeds into half. 

4. 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.

5. Add in shallots and green chillis and saute them until the onion gets glossy.

6. Add in chopped tomatoes and saute them until mushy. Add in salt only for tomatoes.
   

7. Soak tamarind in water for 15 minutes. Mash them and squeeze the pulp. Add them in. Cook for few minutes.
   

8. Add in Chilli powder, Garam Masala Powder, Coriander Powder and Cumin powder. Gently mix them and keep cooking.
   

9. Add in the dried fish and keep cooking. Add water if the mixture is very dry.
   

10. Add in Jackfruit Seeds and cook until all the masalas blend well.

11. Yummy and finger licking Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry is now ready to serve.

Recipe 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

1. 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.
2. 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.
3. Add in shallots and green chillis and saute them until the onion gets glossy.
4. Add in chopped tomatoes and saute them until mushy. Add in salt only for tomatoes.
5. Soak tamarind in water for 15 minutes. Mash them and squeeze the pulp. Add them in. Cook for few minutes.
6. 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.
7. Add in the dried fish and keep cooking.
8. Add in Jackfruit Seeds and cook until all the masalas blend well.
9. Yummy and finger licking Karuvadu Palakottai Kuzhambu / Dry Fish JackFruit Seed Curry is now ready to serve.