Fish curry | Meen Kuzhambu

 

Fish curry Meen Kozhambu

This fish curry is very flavorful and finger licking good. It requires only basic ingredients, but the outcome will definitely get you a huge applause. I learnt this recipe from my co-sister Lavanya , who cooks just awesome. You can make this with any variety of fish, I have tried it with salmon fish and it tasted really GREAT!!

Always I prefer to make the fish curry at least two or three hours in advance. If making it for lunch, I wish to prepare the fish kuzhambu in the morning itself. There will be enough time for the fish to absorb the essence of the curry and the curry to absorb the flavor of fish. If we have the same curry leftover for dinner or for the next day, it tastes even more good.

 

Here goes the recipe for fish curry

Ingredients for fish curry:

• Fish – 500 grams
• Onion – 3 chopped finely
• Garlic – 100 grams
• Tomato – 2
• Vendhayam/ Fenugreek seeds – 1.5 tsp
• Cumin seeds / Jeera – 2 tsp
• Sesame oil – 3 tbsp
• Tamarind – size of a big lemon  ( soak in water )
• Red chilly powder – 1.5 tbsp
• Coriander powder – 1.5 tbsp
• Turmeric powder – 1 tsp
• Salt – as per taste
• Curry leaves – to garnish

Method:

1. Dry roast fenugreek seeds till they change in colour.
   
2. Dry roast cumin seeds till they start to pop.
3. Then grind them to a coarse powder.
4. Pulse the garlic in a mixer, do not grind it to a paste, just pulse it 3 or 4 times.
5. In a wide pan, heat oil. Then add the coarse powder of fenugreek and jeera.
6. Fry it for a minute.
7. Then, add the finely chopped onions. Add salt and saute, so that they become soft quickly.
8. Add the pulsed garlic and saute till they turn light brown and oil starts to ooze out from the sides.
9. Roughly chop the tomatoes and then grind them to a paste.
10. Add the tomato paste to the sauteed onion garlic and saute well till oil oozes out.
11. Now add turmeric powder, red chilly powder and coriander powder. I have red chilly and coriander ground together. So I have used it.
12. Saute for few minutes. Extract the tamarind pulp and repeat it twice to get the pulp completely.
13. Add the tamarind pulp with 2 cups of water.
14. Let this boil for 15 to 20 minutes for the curry to be thickened. Check for salt and add it needed. Once fish is added, it will absorb the salt, so add a little more salt to the curry.
15. Now, add the cleaned and cut fish pieces and allow it to get cooked.
16. Once done, switch off and add the curry leaves.

Tasty spicy flavorful fish curry is ready to be served with rice. It goes well with idly and dosa too.

 

Notes:

• This recipe does not require coconut , but if you wish you can add coconut milk or grind coconut to a paste and add it after step 12, before adding the fish pieces.