Kuthippu Karuvadu Kuzhambu with Raw Mango

Preparation

Rinse the Kuthippu, soak it in warm water for 15 minutes, and rinse again. It has a moderate number of bones that separate easily from the flesh.

Step-by-Step Instructions

1. 1Squeeze and strain the tamarind water.
2. 2Heat the sesame oil. Add mustard seeds and fenugreek, then curry leaves, shallots and garlic, and sauté until the shallots soften.
3. 3Add the tomato and brinjal, if using, and cook for 3–4 minutes.
4. 4Lower the heat, stir in the kuzhambu powder and turmeric, then pour in the tamarind water with 1 more cup of water.
5. 5Boil for 5 minutes, then simmer for 5 minutes until slightly thickened.
6. 6Add the fish and simmer on low for 8 minutes.
7. 7Add the mango slices and cook for just 3–4 minutes more, so they soften but keep their shape. Taste before adding any salt.

Cooking Tips

• Taste the mango first. If it is very sour, use even less tamarind.
• Add the mango last; cooked too long, it dissolves and makes the gravy too sharp.

Common Mistakes to Avoid

• Using the full amount of tamarind with raw mango — the kuzhambu turns too sour.
• Boiling hard after the fish goes in; Kuthippu is tender and breaks up.

Serving Suggestions

Hot rice, with a simple keerai (greens) poriyal to balance the tang.