KARUVATTU KUZHAMBU - DRY FISH CURRY

     If there is one curry which has a contradictory notion, then I would say Dry Fish Curry goes with the line.  If you love Dry Fish, then this Curry is for you.  A Village style 'Karuvattu Kuzhambu' inspired by Vairamuthu's Novel 'Karuvachi Kaviyam.' The story revolves in a tiny village near Madurai and the feel of the Novel was so ethnic, down to earth that most of us wouldn't even have realized that such a place exists. Then & there Vairamuthu delicately describes their unique lifestyle & food habits. He even has mentioned a few local snacks and Prenatal & Postnatal traditional food prepared by the people in this Novel. I was totally inspired by Karuvachi's(Protagonist of the story) Karuvattu Kuzhambu and here goes the way she makes (maybe that's the way a villager would cook dry fish... but I cooked through the words of Kaviperarasu Vairamuthu).

Few lines where this Karuvattu Kuzhambu comes into the limelight...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     The lines say that - Grind Turmeric and Dry Chillies using a Mortar & a Pestle.  Take a Coconut Slice and slightly crush it. Take 2 shallots and in a pampering way remove the skin and crush(beat) it like you beat your child(i.e in a tender way) and grind it smoothly.  Then add Brinjal and Dry Fish along with Salt and mix it with your 5 fingers, measure and take water, boil it in a wood-fired stove on a medium flame.  Leave it until the Curry boils once, twice and at the third boil pour in the tamarind extract and remove it from the fire when it starts to boil for the fourth time.

But the best part is yet to come...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     Separately, heat a ladle of Gingelly Oil  & directly immerse it into the Karuvattu Kuzhambu like you show camphor lighted lamp to God and mix it through the Curry that it would finally give a Sheen & Aroma that it would emanate throughout the area.
     I know I couldn't go along with the flow of  Kavinjar Vairamuthu... But still have translated it in my Poor English.  No way justified, but my Karuvattu Kuzhambu inspired by Karuvachi Kaviyam is way far justified & tasty rather than my writing skills.  That it would surely make you ask for an extra serving of rice to go along with this Gramathu Karuvattu Kuzhambu.
     I have cooked this Karuvattu Kuzhambu with Dry Shark which is my favourite variety in dry fish category.  Dry Shark is good for breastfeeding mothers. It is colloquially called Paal Sura & It is one ingredient induced to mothers during the postnatal period along with various other dishes which helps lactation. I have followed a few tips from the lines and have tried to recreate the recipe.

For more Recipes with FISH, Click here...

Cuisine - Tamilnadu(South Indian)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK KARUVATTU KUZHAMBU - 

DRY FISH CURRY

KARUVATTU KUZHAMBU - DRY FISH CURRY

INGREDIENTS:

Dry Shark(Paal Sura) - 250 Gms
Gingelly Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Nos.
Red Chilli Powder - 11/2 Tspns
Coriander Powder - 1 Tspn
Tamarind - 1 Lime sized.

To Grind:

Shallots - 2-3 Nos.
Coconut - 1/4 Cup
Fresh Turmeric - a small Piece
Dry Red Chillies - 1 No.

For Tempering:

Gingelly Oil - 2 Tbspn

METHOD:

• Clean & soak Dry Fish in water for a few minutes.
• Meanwhile, soak Tamarind in warm water for a few minutes.
• Extract Tamarind juice out of it and keep it aside.
• Crush the Shallots & Garlic.
• Grind the ingredients mentioned under 'To Grind' to a smooth paste and keep it aside.
• Heat 1 Tbspn of Gingelly Oil in an Earthen Pot, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it on a medium flame.
• Immediately add crushed Shallots & Garlic to the above and saute until Shallots turn translucent.
• Add the ground paste to the above along with Red Chilli Powder & Coriander Powder.
• Add enough water and allow the curry to boil for a few minutes until the raw flavour goes.
• Then pour in the Tamarind Extract along with a dash of Salt and give a quick stir.
• Allow the mixture to boil on a medium flame until the raw flavour goes.
• Reduce the flame to low & add Soaked Dry Shark to the Curry.
• Cook this on a low flame until the Dry Shark is cooked.
• Do not stir the Curry with a ladle while the dry fish is cooking, gently mix it by swirling the pan, so that the curry is mixed well.
• Switch off the flame and leave the earthen pot on the stove.
• Meanwhile, heat 2 Tbspns of Gingelly oil in a ladle and gently dunk(immerse) the hot ladle along with the oil into the Karuvattu Kuzhambu.
• Gently mix through the Curry with the hot ladle.
• Cover & leave the earthen pot undisturbed until you serve the Curry.
• Serve Karuvattu Kuzhambu hot or at room temperature.

NOTES:

• I have used Dry Shark(Paal Sura) in this recipe.  Can use any other dry fish variety.
• I have cooked this Curry in an Earthen Pot. 
• If you do not have fresh Turmeric, add 1/2 Tspn of Turmeric Powder.
• Gingelly Oil gives an authentic taste to this Karuvattu Kuzhambu.
• Heating the Gingelly oil in a ladle & immersing the hot ladle into the curry gives a wonderful aroma and sheen to the Karuvattu Kazhambu. But it is purely optional.
• Can also add Eggplant/Brinjal along with Dry Fish in this Curry.
• Traditionally Karuvattu Kuzhambu is served with Keppai/Kambu Koozh(Millet Porridges).
• Goes well with steaming hot White Rice/Par-boiled Rice.
• I love to have this Uppu Karuvattu Kuzhambu with Oora Vacha Soru i.e Pazhaya Soru/Neeragaram/Pazhangkanji.
• Can be paired up with Kanji/Rice Porridge too.
• I usually store the Dry Fish in a Freezer.  So I soak the Dry Fish in Water for at least 10 Minutes. Soaking also helps to remove any excess salt in Dry Fish.
• Dry Fish varieties are usually salty, so adjust the salt in the Curry accordingly.

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TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)