Thursday, July 31, 2008
Fish curry or fish kulambu or Meen kulambu in Tamil is a yummy dish cooked by my mother in law and my mom. I used to do it like a thick gravy. But the original version is a more liquidized one.Depending upon your taste you can add water to the tamarind paste before making curry.Today i tried the original version with king fish and you can see the picture too.
Fish - 1 lb
(choose any fish like Butter fish ,king fish,anchovy,salmon,catfish etc.Dont choose shell fishes for this preparation.)
thick bottom shallow vessel with a lid - 1
broad spoon -1
sesame oil - 1 tbsp
mustard seeds- 1 tsp
fenugreek seeds- 1/2 tsp
Tamarind - 1 gooseberry size
chilli powder -1 tbsp
coriander powder-2 tbsp
turmeric powder-1/4 tsp
tomato - 1
green chillies -2
curry leaves- 2 brigs.
shredded coconut -2 tbsp
red onion(chopped)-1 cup
cumin seeds - 1 tsp
wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks.
Apply turmeric powder over the fish and keep aside.
Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.
Heat the sesame oil in vessel .Add mustard and fenugreek seeds. After the nustard seeds crackle add the curry leaves .
Then add chopped tomato and saute it for 1 minute.
Add tamarind juice mixture and let it boil for 5 minutes.
Then add the finely ground coconut-onion paste.
Immediately after this starts boiling add the fish pieces.
cover the vessel and simmer the heat.
Keep the curry gets cooked in simmer heat for 15 minutes.
DO NOT stir the curry after adding the fish, otherwise you may end up with broken pieces.
Then put off fire.Garnish with chopped green chillies and curry leaves and serve hot with rice or chapathi or Idly or dosai .
Serves 5 people.
Serve fried fish and ripe mango as side dish.
If there are only 2 people, just 1 lb of fish is enough.1/2 lb fish can be fried and the other half can be mada as curry.
Tamil meaning for fishes:
shark -pillai sura.
sardine - chalai.
Butter fish- kuthippu,
king fish- seela / vanjiram
(Add a tsp of jaggery / brown sugar before switching off, for a more subtle taste)
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