Dear All,
Back with another receipe. This weekend I finally achieved to prepare "Meen Kuzhambu" which I am trying to keep for the last 3 weeks.
Yesterday itself I bought "Parai Meen" from the nearby srilankan shop, I dont know what is exact engligh name for this. Bought only one small fish which will be sufficient for one person, Idea is to take same curry to office tomorrow. So ideally this recipe is for 2 -3 person.
Ingredients :
Fish of your choice, ask for kuzhambu meen not the fry one. I bought 'Parai meen'.
challots alias chinna vengayam 12 - cut finely
tomato - 1 chopped
green chill - 2
tamarind - small lemon size
jeeragam - 1 spoon
venthayam - 1 spoon
garlic - 8 pods finely cut
perangaya thool (asoefitida) - a pinch
curry leaves
Fish masala thool (available in all stores) - 4 spoons
corriander powder - 2 spoon
Preparation:
First clean the fish and marinate with following :
melagai thool (chilli powder) - 1 spoon
manjal thool - 1/2 spoon
little salt
little lemon drops
mix them with little water and soak the fish pieces in that. This should be left like for 1 hour.
Soak the tamarind in water.
Then start preparing your fish curry :
1. Chop the small onions in to bigger pieces
2. Chop your tomato into small pieces
3. Chop garlic into fine pieces
4. Heat the pan in gas and pour 2 spoon oil ( i used sesame oil)
5. when its heated up, put mustard seeds and allow it to splutter.
6. then add seeragam and venthayam and fry them
7. then add small vengayam, garlic, curry leaves, green chilly and fry them slowly
8. when onion turns golden brown, add tomato and mix them well and allow them to boil.
9. then pour the soaked tamarind water, make sure its little thick.
10. add manjal thool, corriander powder, fish curry powder and add 3 cups of water
11. add salt to your taste
11. Keep the flame in full and allow the curry to boil
12. when the curry boils and when you find the quantity of water reduced, add marinated fish pieces into it.
13. keep the flam in low now and close it with lid.
14. Allow the curry to boil for anther 5-7 mins.
15. open the lid and see whether the fish boiled or not by just piercing it with fork
16. switch off the gas and allow the curry to cool down.
Normally fish curry tastes good next day when all fatty acids of fish mix well with curry. So allow the curry to cool down as much as possible before you eat.
This receipe is told to me my Wife over phone from India and I prepared here. I couldn't believe the taste of my fish curry, it tasted fantastic and its exactly how it will be if my wife cook. I prepared 'Muttai poriyal' along with this and both combinations were fantastic.
Back with another receipe. This weekend I finally achieved to prepare "Meen Kuzhambu" which I am trying to keep for the last 3 weeks.
Ingredients :
Fish of your choice, ask for kuzhambu meen not the fry one. I bought 'Parai meen'.
challots alias chinna vengayam 12 - cut finely
tomato - 1 chopped
green chill - 2
tamarind - small lemon size
jeeragam - 1 spoon
venthayam - 1 spoon
garlic - 8 pods finely cut
perangaya thool (asoefitida) - a pinch
curry leaves
Fish masala thool (available in all stores) - 4 spoons
corriander powder - 2 spoon
Preparation:
First clean the fish and marinate with following :
melagai thool (chilli powder) - 1 spoon
manjal thool - 1/2 spoon
little salt
little lemon drops
Soak the tamarind in water.
Then start preparing your fish curry :
1. Chop the small onions in to bigger pieces
2. Chop your tomato into small pieces
3. Chop garlic into fine pieces
4. Heat the pan in gas and pour 2 spoon oil ( i used sesame oil)
5. when its heated up, put mustard seeds and allow it to splutter.
6. then add seeragam and venthayam and fry them
7. then add small vengayam, garlic, curry leaves, green chilly and fry them slowly
8. when onion turns golden brown, add tomato and mix them well and allow them to boil.
9. then pour the soaked tamarind water, make sure its little thick.
10. add manjal thool, corriander powder, fish curry powder and add 3 cups of water
11. add salt to your taste
11. Keep the flame in full and allow the curry to boil
12. when the curry boils and when you find the quantity of water reduced, add marinated fish pieces into it.
13. keep the flam in low now and close it with lid.
14. Allow the curry to boil for anther 5-7 mins.
15. open the lid and see whether the fish boiled or not by just piercing it with fork
16. switch off the gas and allow the curry to cool down.
Normally fish curry tastes good next day when all fatty acids of fish mix well with curry. So allow the curry to cool down as much as possible before you eat.
This receipe is told to me my Wife over phone from India and I prepared here. I couldn't believe the taste of my fish curry, it tasted fantastic and its exactly how it will be if my wife cook. I prepared 'Muttai poriyal' along with this and both combinations were fantastic.
