Sunday, April 6, 2014

Fish Curry/Meen Kuzhambu (kerala style)

This fish curry was taught to me by my friend Deepa akka...She is from Nagerkoil...and they make fish curry there almost in daily basis...In this fish curry,we use gingelly oil, but there she use to say...they just mix everything in water and boil in earthen pot...the natural fat rendered by fish itself is used...and the taste will be very nice that way...Let's see the recipe...

  1. Fish(tilapia i used)-1/4 kg
  2. Red onion/shallots-8/9
  3. Garlic                  -4/5
  4. Ginger                  -1 inch piece
  5. Coconut               -1 1/2 tblsp
  6. Tamarind              -goosebery size
  7. Jeera                    -1 tblsp
  8. Pepper                 -1 tblsp
  9. Red chilli powder  -1 tblsp
  10. Tomato                 -1 medium sized
To Temper
  1. Garlic             -2/3
  2. Green Chillies-2/3
  3. Curry leaves   -1 sprig

Make a paste out of everything in the ingredients list except the tomato...and paste the tomato seperately...

Take a broad vessel, and add gingelley oil and when it heats up, add the garlic,green chillies and curry leaves...Let the garlic turn into golden brown colour and the add the ground masala paste...

Fry the masala for some time till the raw flavor is add the tomato paste and salt and fry till the oill seperates...

Then add required water(about 1 cup),and let it come to a boil...When the curry is boiling, add the cleaned fish pieces and reduce the flame...Cover with a plate and let it cook for  5-8 minutes..

.Now the fish curry is ready...Don't serve immedietly...give it some standing time and it will taste better...tastes excellent the next day...

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