Author : JaiPadhu Kitchen
Recipe Type : Non-Veg Gravy
Cuisine : Chettinad /South Indian
Serve : 10
Fish is one of the favorite sea foods at home and most of the times it is the fish fry that is the only recipe made quickly.
Fish curry is made during our visit to grandma's home as we are accessible to the fresh water fish. Fish curry is also know as meen kulambu is a delicately flavored dish that can be served with hot streaming rice or idly or dosa.
The availability of different varieties of fish make this dish very flexible.
This dish is traditionally served with a mud pot rice and the tamarind in this curry gives the rice a lovely tangy flavour.
Detail steps are given in the below video link
Ingredients :
Fish 1 Kg
Onion Chopped- 2 No
Tomato Chopped - 2 No
Chilli Powder - 2 Tspn
Coriander Powder - 2 Tspn
Turmeric Powder - 1/2 Tspn
Ginger Garlic Paste - 1 Tspn
Fenugreek Seeds /Methi - 1 Tspn
Mustard Seed - 1/2 Tspn
Dry Chilli - 4 Nos
Curry Leave
Coriander Leave
Coconut Paste - 1 Cup
Tamarind pulp - 300 ml
How to Make :
1.Take a pan add about 4 Tspn of gingelly oil and heat it well.
Now a mustard & fenegrek seeds to it and fry it well.
2.Once the mustard seeds fried well,add curry leaves dry chillies
and followed by that onions and fry till onion gets cooked well.
3.Once onion get cooked well, now add the ginger garlic paste
to it and fry it well in the oil.
4.Now add the finely chopped tomatoes to it and cook it well .
5.Once tomatoes mixed well , now add all the powder items and
salt for taste and mix it well. Cook it well till tomato bcome mushy
6.Now add about 300 ml of water to it and allow it to boil
7.Once water starts boiling now add about 300ml of tamarind pulp
or water squeezed from a lemon size of shoked tamarind
8.Once the water start boiling again, now add the finely grinded
coconut paste to it and allow it boil.
9.Now add the cleaned fish pieces to it and cook for 10 to 15mins
in high medium flame
10.Finally add the nicely chopped fresh coriander leaves to it.
You can a small piece of jaggery to enhance the taste (optional)
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