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When it comes to delectable seafood dishes, fish sambar stands out as a flavorful and aromatic choice. Made with fresh fish and an array of spices, this dish promises to tantalize your taste buds. In this blog, we'll guide you through the process of creating a super tasty fish sambar that will leave you craving for more.
Ingredients:
- 2 kg fresh catla fish
- Oil for cooking
- Onion, finely chopped
- Tomatoes, chopped
- Ginger-garlic paste
- Turmeric powder
- Chilli powder
- Coriander powder
- Sambar powder
- Salt, to taste
- Grated coconut (for coconut milk)
- Tamarind
- Siragam (fenugreek seeds)
- Small onions
- Garlic cloves
- Hing (asafoetida)
- Curry leaves
- Coriander leaves
- Vendayam (fenugreek)
- Fish masala (optional)
Instructions:
1. Prepare the Masala Paste:
- Heat oil in a pan, add chopped onion, and sauté until golden brown.
- Add tomatoes, a pinch of salt, and cook until they soften.
- Stir in ginger-garlic paste, turmeric powder, chilli powder, coriander powder, and sambar powder. Cook until fragrant.
- Let the mixture cool and then grind it into a fine paste, adding water. Set aside.
2. Clean and Marinate the Fish:
- Clean the fish thoroughly, removing any scales or impurities.
- Rub turmeric powder and salt on the fish and soak in tap water for 10-15 minutes.
- Wash the fish 5-6 times to remove any raw smell. Drain and set aside.
3. Prepare Coconut Milk and Tamarind Extract:
- Extract coconut milk from grated coconut.
- Soak tamarind in water and extract the juice, filtering out any solids.
4. Cook the Sambar:
- Heat oil in a pan, add siragam (fenugreek seeds), followed by small onions and garlic. Sauté until aromatic.
- Add hing, curry leaves, and coriander leaves. Mix well.
- Incorporate the masala paste and some water, stirring to combine. Add a pinch of salt.
- Pour in the tamarind juice, cover, and cook for 5 minutes.
- Check the consistency and cook for an additional 5 minutes if needed.
5. Add Flavors:
- Add roasted and ground vendayam (fenugreek) and siragam powder for an extra layer of flavor. Use a small amount of vendayam to avoid bitterness.
- Optionally, include fish masala for added aroma.
6. Final Touches:
- Pour in the coconut milk, coriander leaves mix well, and cover. Cook for 5 minutes.
- Gently add the cleaned fish to the curry, ensuring they are immersed in the sambar. Avoid stirring vigorously to prevent breaking the fish.
- Cover and cook for 10-15 minutes, allowing the fish to cook and blend with the curry.
7. Garnish and Serve:
- Once the fish is cooked, the oil will separate, and the curry will be ready.
- Garnish with fresh coriander leaves and serve the fish sambar hot with rice.
Conclusion:
Indulge in the rich flavors of this super tasty fish sambar, which combines the freshness of fish with a medley of spices and coconut milk. This dish is a delightful addition to your culinary repertoire, perfect for satisfying your cravings or impressing your guests. Enjoy the amalgamation of textures and tastes in every spoonfull
For video explanation in Tamil check below
For video explanation in Kannada check below
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