Monday, May 20, 2013

Muttai Karuvadu Kuzhambu

Karuvadu/dried fish is prepared in so many different ways and we tamilians love it with rice or kanji/porridge. this recipe has been in my family for ages my granny used to add raw banana yam and few other veggies which I've converted a bit and added my favorite veg like brinjal and potato the fish I've used is vanjaram/king fish which is dried and packed with salt to preserve the fish...We normally prepare this gravy in bulk since the taste enhances more after 2 days time the eggs soak up the masala and the beans go a bit mushy and the fish practically melts in the gravy which gives ultimate  taste...:)
Do watch my video demo...:)
1/2 Cup Dried Mochai/ Dolicho Beans/Field beans
250 Grams Brinjal
250 Grams Potato(i've used baby potato)
200 Grams Shallots
150 Grams Peeled Garlic
6 Sprigs Curry Leaves
12 Eggs

1 1/2 Tbsp Cumin seeds
1/2 Tsp Fenugreek seeds
1/2 Tsp Mustard seeds
1 1/2  Tbsp Pepper Corns
Lime Size Tamarind

4 Tomatoes
1 Large Onion
1 1/2 inch Ginger
8 Green chilies
1 Tbsp Vinegar

Asafoetida a pinch
2 + 2 Tbsp  Chilly Powder
1/2 + 1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

8 Tbsp Ghee
4 to 5 Tbsp Oil
Salt as per taste

Prep Up: 
  • First and fore most we need to soak the beans in order to do so we need a hot pack or a flask and enough hot water to soak the beans.
  • Pick and clean the beans wash twice soak the beans in a hot pack filled with hot water for 2 to 3 hours till the beans double in size.
  • Once the beans have doubled in size add to a pressure cooker along with potatoes and cook for 2 to 3 whistles till the beans have cooked and well done.
  • Heat a wok on medium flame with 2 tbsp of ghee and a tsp of oil add 1 Large Onion, 1 1/2 inch Ginger,8 Green chilies, 1 Tbsp Cumin seeds, 1/2 Tsp Fenugreek seeds, 1 1/2  Tbsp Pepper Corns, 3 sprigs of curry leaves fist full garlic and  fry till the onion turn light brown in color.
  • Cool all the ingredients and add to a mixer jar and grind to a smooth paste 1/2 cup water can be add the grind into a smooth paste.
  • In a pot add the tomato and tamarind and enough water and cook till the tomato and tamarind turn mushy extract the pulp/water and reserve.
  • Hard boil the eggs peel and reserve.
  • Roughly crush the garlic and shallots and reserve.
  • Cut the boiled potato into half's and  reserve.
  • Cut and clean the brinjal reserve.
  • Wash the dry fish throughly in running water and lukewarm water atleast 4 to 5 times then add 2 tbsp chilly powder and turmeric powder along with a splash of vinegar marinate.
Method:
    1. Heat a wok with remaining ghee and oil temper with mustard cumin and fenugreek seeds one it stops spluttering add the masala paste prepared earlier along with a pinch of asafoetida and curry leaves.
    2. Once the masala paste has fried a bit add crushed onion and garlic fry a bit add red chilly powder coriander powder and turmeric powder fry till the oil surfaces.
    3. Add the brinjal and beans to the masala with salt as per taste fry a bit.
    4. Add the tamarind water and bring to a boil cover and allow the brinjal to cook.
    5. In a different wok add 2 tbsp oil and on medium heat fry the marinated fish till it turns light golden brown in color.
    6. Once the brinjal has cooked add the cooked potatoes and bring to a boil add the fish and boil.
    7. Add the boiled eggs cover and boil for another 10 minutes.
Serve hot with rice enjoy....:)

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