Meen Kuzhambu as i say this name my mouth is watering,yes nothing in world could beat this fish curry.This method of making is our traditional way.when i am in my school days i use to help my mum to extract tamarind juice for this ,as my mother had some skin problem ,like that i learnt making it.After marriage in my MIL place they grind small onions/shallot with masala whereas my mum won't grind onions.I mostly use earth wares to make fish curry and it tastes excellent and i am fond of collecting them in different size.The gravy taste excellent the next day when made in it.Try our traditional method at least once and give feedback.
- Fish- 1\4 kg
- small onion- 5
- garlic pods-4
- Green chilly-1
- Tamarind-small lemon size
- Salt to taste
- Curry leaves
- Grated coconut- 1\3 cup
- Red chilly powder- 1 to 1.5tsp
- Coriander powder- 1 tsp
- turmeric powder- 1\2 tsp
- Jeera seeds/cumin- 1\2 tsp
- Pepper corns- 1\2 tsp
1.Clean the fish well.soak tamarind in water and extract juice.Cut onion,tomato and split green chilly into two.
2.Grind coconut with all the ingredients under "to grind" to a fine paste with some water.
3.Take the earth ware/ pan add the ground paste,tamarind juice,salt,onion,tomato,green chilly,peeled garlic pods,curry leaves and mix well.Add water as needed.
4.Keep the vessel in flame and heat it.when it begins to boil drop the fish pieces and keep the flame in medium.
5.At once stage the kuzhambu would become semi thick, switch it off.As it cools it will thick further.
Serve with hot rice. Nothing matches this lip smacking meen kuzhambu that too made in earthen ware.
1.Add chilly powder according to ur spice level.
2.To check correct consistency (my mum's method),if the kuzhambu stick the back of the ladle, its done.
3.If making in earth ware,as it cools it will thicken more, so pls switch at correct time.