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Monday, 13 October 2014

Meen Kuzhambu #1

Amma's Recipe #20

This is one version of MEEN KUZHAMBU / FISH CURRY my mom makes. There is another version which I will be sharing later. Am not a very big fan of this to be frank. I seldom eat the curry but I always fish out the fish in them. Meen kuzhambu is an absolute favorite of my brother's. He always asks for this when the climate is gloomy or when there is a heavy downpour. That is when he says is the perfect timing for a spicy tangy fish curry! 

You Will Need:

A Kilo of Fish, Any Variety you Like
100g Tamarind
100g Shallots, Sliced
3 Tomatoes, Chopped
6 Green Chillies
10 Garlic Cloves
4 tbsp Chilli Powder, we always use HOMEMADE
1/2 tsp Turmeric Powder
Salt to taste
200g Gingelly Oil
1/2 tsp Mustard seeds
1/2 tsp fenugreek Seeds
Some Curry Leaves

To be ground to a paste

1/2 Cup Grated Coconut
100g Shallots

The Cooking:

Place the grated coconut and shallots in a blender and grind it to a fine paste.

Soak tamarind in 2 cups of water. Make a paste out of it and strain it to get the tamarind water. To this add chilli powder, salt, turmeric and the ground coconut and onion paste. Mix well till everything is incorporated.

Heat oil in a shallow kadai and crackle mustard and fenugreek seeds. Then add the sliced shallots and curry leaves. Saute till the onions are golden brown. Then add the chopped tomatoes and green chillies. Saute for few mins.

Now pour in the tamarind water mixed with the masala that was prepared earlier. Bring it a boil and let it reduce a little. Now add the fish and bring it to a boil. Now simmer for 10 mins till the fish is done and oil separates. Finally add some fresh curry leaves and take off heat. 

Its better you serve it in the same kadai you prepared the curry to avoid breaking the fish.

Happy Cooking!


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