Thursday, August 15, 2013

Meen kuzhambu / Fish curry




Ingredients (serves for 3)


Fish pieces (small) - 8 (I used 4 thilapia fillets)
mustard seeds - 1 tsp
turmeric - 1/2 tsp
chilli powder - 3 1/2  tsp
coriander powder - 4 tsp
salt - as needed
cumin seeds - 1 tsp
pepper - 1/2 tsp
pepper powder - 1 tsp
fenugreek seeds - 1/2 tsp
urad dal - 1 tsp
curry leaves - few
onion - 1 (big) or shallots - 10 - 12 nos
tomato - 1/2
garlic - 8 - 10 pods
tamarind - 1 lemon size
asafoetida - a pinch
sesame oil - 6 - 8 tsp


Method:


  • wash the fish pieces. Mix turmeric (1/4 tsp), salt (1 tsp) and chilli powder (1 1/2 tsp)and apply it on the fish pieces and keep it aside.
  • chop onions and garlic pods
  • heat a vessel with sesame oil and add mustard seeds, cumin seeds, pepper, urad dal, fenugreek seeds and curry leaves
  • saute it for a minute and add onion and garlic.
  • fry till onion become transparent and add turmeric (1/4 tsp), chilli powder (2 tsp), salt and coriander powder (4 tsp)
  • saute till raw smell goes off.
  • Add chopped tomatoes now. You can either add chopped tomatoes or grind tomato and add the tomato paste. I added paste. 
  • Extract tamarind juice by adding 2 cups of water. 
  • saute it for 2 mins and then add tamarind juice. add one more cup of water.
     
  • let it cook for 5 - 10 mins
  • once the gravy becomes thick and the raw smell goes off, add pepper powder and asafoetida
  • add the fish pieces now and cook covered for 10 mins.
  • Switch off the flame at exactly 10 mins otherwise fish pieces will break and mix with the gravy. 
  • Serve with white rice.



No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...