If someone comes over and (dares enough to:-))asks me what is it that turns me ON,i would straight away without a second thought will say 'Meen Kuzhambu' :-).It has been my 'Taraka Mantra' ever since i was a kid.It has been my all time favourites.I would trade anything in this world for that one...okay not one may be....atleast 20-30 urundais(rice balls mixed with fish curry).
Relishing this elixir was a family event at home.I remember sitting down just outside the kitchen in a big round as a family,right from kids to adults, to get one big mouthful of meen kuzhambu from my grandmother for every round.I had always fought for the seat right next to her so that i would get the first urundai. And I would pray so hard that i should get the largest ones.....selfish huh....oh come'on i was only a kid.Well,i should admit,given a chance now,i will pray for the same ;-)....
Turning back,I remember my brothers and i sitting together for the event, when we were in our teens.Each one of them secretly counted the number of rice balls i ate and bet on me if i would take one more of them after I'm full.I win ....at the cost of a tummy ache:-).Those were wonderful memories sure to be treasured for a lifetime.
I can write about this all day.But to serve the purpose of this post,Let us get to the recipe of this wonder kuzhambu now.While cooking fish,one should be very careful to wash it properly. Atleast wash 2 to 3 times under running water and make sure to take out all the waste which might give a foul smell to the curry.I remember my mother cleaning the fish pieces for quiet some time and then adding a little turmeric powder and rock salt immediately to them to take the smell away.
I used Tilapia(Neyimeen) which i get in US.But there are few many other fishes that can be used for gravy like Red Snapper(Sankara), Butterfish(Viraal), Catfish(Keluthi).Feel free to correct me if im wrong.
Ingredients:
Fish - 250 gms(i use very few pieces for gravy as everybody here loves fry)
Shallots/Small onions - 10 to 15
Tomato - 1 medium
Garlic pods - 5
Turmeric powder - 1/4 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1.5 tsp
Fish curry powder - 1 tsp(optional/if u dont have this...just add any sambar powder)
Salt - as required
Oil - 3 tbsp (preferably gingeley oil)
To grind:(Masala Paste)
Cumin seeds - 1/2 tsp
Pepper(whole) - 1/2 tsp
Red Chili powder - 1/2 tsp or Red chillies - 2
Coriander powder - 1/2 tsp or Coriander seeds - 1/2 tsp
Shallots - 5
Garlic - 3
#Grind the above with a little water to make it into a fine paste
To season:
Fenugreek seeds/powder - 1/4 tsp
Mustard seeds+Urud Dal - 1/4 tsp
Thaalippu Vadagam - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1/2 sprig(reserve the other half of the sprig for later)
Marinating Fish:
Cut fish to desired pieces and Add a little Turmeric powder, Chili powder and Salt to the fish pieces and marinate them in the refrigirator for half an hour before cooking
Making Fish Masala Mix:
In one and a half glass of water,add 1 tsp red chili powder,1 tsp of coriander powder, the tamarind extract with a little salt.Taste and check for the balance.
Preparation:
1.In a kadai,add oil.Once it heats up,add the ingredients in 'To Season' one after another making sure not to burn them.
2.Add garlic pods and saute them for a minute
3.Add cut shallots and fry till translucent.Add a little salt to speed up the frying process
4.Add turmeric powder,1 tsp of red chili powder,1/2 tsp of coriander powder and 1 tsp fish curry powder
5.Add the ground paste and fry till the rw smell drifts away.Then add tomato and saute till the oil oozes out at the ends.
6.Now pour the Fish Masala Mix into the kadai and bring it to a boil or to your desired consistency(i neither like it too thick nor too thin.i just wait until oil comes out at the rim)
7.After you are satisfied with the consistency of the fish curry,add the second half of the curry leaves along with the fish pieces to the gravy
8.Fish takes very little time to get cooked.So make sure you dont cook for too long and break them.Finally garnish with some coriander leaves which is optional
Sooper Dooper...yummy tummy meen kuzhambu is ready for the table.Serve it with hot rice,soft idlis or appams.They taste divine with anything u can name:-).My most favourite combination is steamed rice and Meen Varuval / Fish Fry.
Tips
#While grinding,you can roast the ingredients in a little oil.This gives a different flavor all together
#Do not use coconut as the sweetness spoils the tangyness and the heat of the curry(but the kerala fish curry never goes without coconut milk)
#The longer time you allow the mixture to boil till you see traces of oil coming out before dropping the raw pieces of fish,the better would be your gravy
#As a matter of fact,i love my curry with some tender green brinjal in it.I got this from my family and i guess this has to do something with the S'porean style as i heard my mother encountered pieces of ladys finger in fish curry when my brother n family invited her recently.
Happy dining!
Guten Appetit!
I can write about this all day.But to serve the purpose of this post,Let us get to the recipe of this wonder kuzhambu now.While cooking fish,one should be very careful to wash it properly. Atleast wash 2 to 3 times under running water and make sure to take out all the waste which might give a foul smell to the curry.I remember my mother cleaning the fish pieces for quiet some time and then adding a little turmeric powder and rock salt immediately to them to take the smell away.
I used Tilapia(Neyimeen) which i get in US.But there are few many other fishes that can be used for gravy like Red Snapper(Sankara), Butterfish(Viraal), Catfish(Keluthi).Feel free to correct me if im wrong.
Ingredients:
Fish - 250 gms(i use very few pieces for gravy as everybody here loves fry)
Shallots/Small onions - 10 to 15
Tomato - 1 medium
Garlic pods - 5
Turmeric powder - 1/4 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1.5 tsp
Fish curry powder - 1 tsp(optional/if u dont have this...just add any sambar powder)
Salt - as required
Oil - 3 tbsp (preferably gingeley oil)
To grind:(Masala Paste)
Cumin seeds - 1/2 tsp
Pepper(whole) - 1/2 tsp
Red Chili powder - 1/2 tsp or Red chillies - 2
Coriander powder - 1/2 tsp or Coriander seeds - 1/2 tsp
Shallots - 5
Garlic - 3
#Grind the above with a little water to make it into a fine paste
To season:
Fenugreek seeds/powder - 1/4 tsp
Mustard seeds+Urud Dal - 1/4 tsp
Thaalippu Vadagam - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1/2 sprig(reserve the other half of the sprig for later)
Marinating Fish:
Cut fish to desired pieces and Add a little Turmeric powder, Chili powder and Salt to the fish pieces and marinate them in the refrigirator for half an hour before cooking
Making Fish Masala Mix:
In one and a half glass of water,add 1 tsp red chili powder,1 tsp of coriander powder, the tamarind extract with a little salt.Taste and check for the balance.
Preparation:
1.In a kadai,add oil.Once it heats up,add the ingredients in 'To Season' one after another making sure not to burn them.
2.Add garlic pods and saute them for a minute
3.Add cut shallots and fry till translucent.Add a little salt to speed up the frying process
4.Add turmeric powder,1 tsp of red chili powder,1/2 tsp of coriander powder and 1 tsp fish curry powder
5.Add the ground paste and fry till the rw smell drifts away.Then add tomato and saute till the oil oozes out at the ends.
6.Now pour the Fish Masala Mix into the kadai and bring it to a boil or to your desired consistency(i neither like it too thick nor too thin.i just wait until oil comes out at the rim)
7.After you are satisfied with the consistency of the fish curry,add the second half of the curry leaves along with the fish pieces to the gravy
8.Fish takes very little time to get cooked.So make sure you dont cook for too long and break them.Finally garnish with some coriander leaves which is optional
Sooper Dooper...yummy tummy meen kuzhambu is ready for the table.Serve it with hot rice,soft idlis or appams.They taste divine with anything u can name:-).My most favourite combination is steamed rice and Meen Varuval / Fish Fry.
Tips
#While grinding,you can roast the ingredients in a little oil.This gives a different flavor all together
#Do not use coconut as the sweetness spoils the tangyness and the heat of the curry(but the kerala fish curry never goes without coconut milk)
#The longer time you allow the mixture to boil till you see traces of oil coming out before dropping the raw pieces of fish,the better would be your gravy
#As a matter of fact,i love my curry with some tender green brinjal in it.I got this from my family and i guess this has to do something with the S'porean style as i heard my mother encountered pieces of ladys finger in fish curry when my brother n family invited her recently.
Happy dining!
Guten Appetit!
