Sambhar-Spiced Fish Kuzhambu
This is a South Indian-inspired adaptation, not a traditional Udupi sambhar. Firm fish cooks in a tamarind-based gravy while the Udupi Sambhar potli provides coriander, cumin, fenugreek, chilli, curry leaf and lentil aromatics that are naturally compatible with many southern fish curries.
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Extra Time
Marination Time: 15 minutes
✨ Zaika Potli Secret Technique
Simmer 1 Udupi Sambhar potli in the tamarind gravy before adding the fish. Keep it in while the fish cooks, then remove gently before serving.
Ingredients
For the Fish
- Firm fish steaks or chunks — 600 g
- Turmeric — ¼ tsp
- Salt — ½ tsp
- Lemon juice — 1 tsp
Zaika Potli
- Udupi Sambhar — 1 potli
For the Gravy
- Sesame oil or coconut oil — 2 tbsp
- Shallots — 12, sliced
- Garlic — 6 cloves, sliced
- Tomato — 2 medium, chopped
- Kashmiri chilli powder — ½ tsp
- Tamarind — 30 g
- Hot water — ¾ cup
- Water — 1¼ cups
- Salt — ¾ tsp, then adjust
For Finishing
- Curry leaves — 8
- Fresh coriander — optional
Cooking Instructions
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1Mix the fish with turmeric, salt and lemon juice. Rest for 15 minutes.
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2Soak tamarind in hot water, squeeze and strain.
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3Heat oil in a wide kadai.
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4Add shallots and cook until softened and lightly golden.
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5Add garlic and cook for 1 minute.
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6Add tomatoes and chilli powder and cook until the tomatoes break down.
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7Add tamarind extract, 1¼ cups water and the Udupi Sambhar potli.
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8Simmer uncovered for 10–12 minutes so the gravy reduces slightly and the tamarind loses its raw sharpness.
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9Add the fish pieces in a single layer.
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10Cover and simmer gently for 6–10 minutes depending on thickness, turning only if necessary.
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11Remove the potli carefully once the fish is cooked.
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12Add curry leaves and taste for salt.
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13Rest the curry for 10 minutes before serving so the fish absorbs more of the gravy.
💡 Chef's Pro Tip
Once the fish goes in, stir the curry as little as possible. Shake the pan gently instead; repeated stirring can break delicate fish pieces.
🍽️ Perfect Serving Pairings
My Take On Sambhar-Spiced Fish Kuzhambu
This is a South Indian-inspired adaptation, not a traditional Udupi sambhar. Firm fish cooks in a tamarind-based gravy while the Udupi Sambhar potli provides coriander, cumin, fenugreek, chilli, curry leaf and lentil aromatics that are naturally compatible with many southern fish curries.
The Secret: Once the fish goes in, stir the curry as little as possible. Shake the pan gently instead; repeated stirring can break delicate fish pieces.