Happy to blog after a quite long time.I am not well for the past few days so I couldn’t update my space.Thanks for all for your continuous support.
And coming to the recipe this is a typical South Indian spicy fish curry/Meen kulambu .Check out my Sprats Curry / Choodai meen kulambu here and in this curry I have used tomato and garlic for extra flavour and this is a big hit at my home.Normally the next day Fish curry tastes the best. And sure all fish lovers will adore its taste.Try this and enjoy with your family.Here comes the step by step preparation…
I used Sea bass fish/Koduvai meen .You can use any type of fish for making this yummy kulambu/Curry.
Add enough water while boiling as it thickens gradually.
You can add green chillies and 1 tsp ginger garlic paste while tempering.This too enhances the flavour.
Fish cooks soon.So 3-5 mins is enough .If you cook for a long time then it will get dissolved.
The tanginess depends on the tamarind you are using so just taste and adjust up to your taste.
Fish – 600 gms
Onion – 1/2 ,chopped
Tomato – 1 small sized, chopped
Garlic – 1 tsp chopped
Chilli powder / Milagai thool – 1 tsp
Turmeric powder / Manjal thool – 1/2 tsp
Tamarind – a big lemon sized
Oil – 1tsp
Cumin seeds / Jeeragam – 1 tsp
Fennel seeds / Sombu / Perunjeeragam – 1 tsp
Curry leaves – a spring
Onion – 1 chopped
Corriander powder – 2 1/2 tsp
Coconut – 1 cup grated
Oil – 3 tbsp
Mustard seeds / Kadugu – 1/2 tsp
Urad dal / Ulunthamparuppu – 1/4 tsp
Fenugreek seeds / Vendhayam – 1/2 tsp
Curry leaves – a spring
Preparation of Masala
Grab your ingredients.
Heat 1 tsp oil in a kadai and splutter cumin and fennel seeds and add curry leaves .
Add the onion and fry till colour change ( will take 3-4 mins).
Now add the grated coconut and fry for 2 more mins (keep in medium flame to avoid burning).
Switch off the flame and add the corriander powder and mix well.
Let this mixture comes to room temperature and grind in to a fine paste with enough water.
Preparation of Gravy
Apply a little chilli powder and salt in the fish and mix well and marinate for 10-15 mins
Grab your ingredients.Soak tamarind in hot water for 10 mins and extract the juice.
Heat oil in a kadai and splutter mustard and uraddal .Add fenugreek seeds and fry or 30 sec .
And throw in the onion and garlic and curry leaves and fry till transparent .
Add the tomato and fry till it turns mushy.
Now pour in the grounded paste with the tamarind extract and enough water.
Add turmeric powder, chilli powder and required salt and give a good mix.
Allow it to boil for 5 mins and then reduce the flame to medium and cook till the masala flavour goes off and the oil oozes out from the sides of the pan (will take 20-25 mins app).
Now add the fish and boil for 3-5 mins and switch off the flame.
Serve this fish kulambu with hot steamed rice or with Idlis / Dosas.
Linking this to SirisFoodFlavours event
and Divya’s 60 Days To Christmas