20 Oct 2017

Vala Karuvadu Mochai Kuzhambu | Hot And Sour Ribbon Dry Fish Curry

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About The Recipe:


Vala Karuvadu Mochai Kuzhambu | Hot And Sour Ribbon Dry Fish Curry | Dried Fish Curry - I'm not a big fan of karuvadu, But I love its curry flavor and taste, that's totally different. Recently I bought some vala karuvadu and vanjaram karuvadu from moolakothalam dry fish market. Already I posted vanjaram karuvadu curry with drumstick and brinjal. This dish is also similar to that, but without vegetables. Also skin allergies people please avoid karuvadu, it may increase your allergies and may cause skin rashes. Now lets see how to make this vala karuvadu mochai kuzhambu with easy step by step images, instructions and video.

Recipe :

Vala Karuvadu Mochai Kuzhambu | Ribbon Dry Fish Curry


Prep Time: 30 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Dried Fish Curry
Serves: 3 to 4 persons

Ingredients :

Vala Karuvadu | Dried Ribbon Fish - 100 to 150 gm
Mochai - 1 cup
Gingelly Oil - 2 to 3 tbsp
Sambar Onion - 1\2 cup (chopped)
Garlic - 1\4 cup
Green Chili - 2 no
Curry Leaves - 2 stk
Tomato - 1 no (chopped)
Turmeric Powder - 1\4 tsp
Red Chili Powder - 1 and 1\2 tsp
Coriander Seeds Powder - 1 and 1\2 tsp
Cumin Seeds Powder - 1\2 tsp
Pepper Powder - 1\2 tsp
Coconut Paste - 1\4 cup
Tamarind Water -1 cup (2" ball size)
Method :
Soak the mochai overnight with enough water. Pressure cook the soaked mochai with 1 and 1\2 cup of water for 1 whistle over high flame and five minutes over simmer. When all the steam has escaped, open the pan and keep aside.
Soak the karuvadu for about half an hour and wash them well. Keep aside.
To make the curry, heat the oil in a manpannai | pan, add the sambar onion, garlic, green chili and curry leaves. Saute until the onion turns slightly golden colour. Add the tomato and cook until soft.
Add the karuvadu and turmeric powder, saute for an minute. Add the red chili powder, coriander seeds powder, cumin seeds powder and pepper powder, saute for few seconds.
Add the coconut paste, tamarind water and one cup of water, mix well and cook for five minutes over medium flame. Then the pressure cooked mochai and cook for five more minutes. Serve hot.
Notes: Salt is not required. Already fish contains more salt.

Step By Step Images:

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First soak the mochai overnight with enough water. Pressure cook the soaked mochai with 1 and 1\2 cup of water for 1 whistle over high flame and five minutes over simmer. When all the steam has escaped, open the pan and keep aside.
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Soak the karuvadu with rice washed water or normal water for about half an hour and wash them well. Keep aside.
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To make the curry, heat the oil in a manpannai | pan, add the sambar onion, garlic, green chili and curry leaves. Saute until the onion turns slightly golden colour. Add the tomato and cook until soft.
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Add the karuvadu and turmeric powder, saute for an minute. Add the red chili powder, coriander seeds powder, cumin seeds powder and pepper powder, saute for few seconds.
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Add the coconut paste, tamarind water and one cup of water.
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Mix well and cook for five minutes over medium flame. Then add the pressure cooked mochai.
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Cover and cook for five more minutes. Serve hot.
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Serving Suggestion: Serve the vala karuvadu mochai kuzhambu with the hard boiled eggs.
Page: Collection Of Fish Recipes.
If you like this recipe: You will like this vanjaram karuvadu vadakkal recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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