Anchovies Fish Curry | Nethili Meen Kuzhambu | Gravy For Rice | Raw Mango Fish curry


Fish is our staple food as we are born and brought up near sea shores.But now as kids do prefer fish daily I make them once or twice a week.When its fish for lunch it will be a feast for me and I just love to dig into it.For kids , I do some fish fry and I love curry fish the most as it will be so juicy and succulent.As I write this  my mouth is watering.Yes , it would be heavenly.




Preparation time: 10 mins
Cooking time: 20-25 mins
Serves; 2-3

Ingredients;

  • oil- 1 tbsp
  • mustard seeds- 1\2 tsp
  • methi/fenugreek seeds-1\4 tsp
  • onion-1, chopped
  • green chilly-1
  • garlic flakes- 5, chopped
  • tomato-1, small, chopped
  • tamarind- small berry size
  • Red chilly powder- 1 or 2 tsp
  • coriander powder- 1 or 2 tsp
  • turmeric powder-1\2 tsp
  • brinjal-1 (optional)
  • raw mango- few pieces
  • Cleaned fish- 1\4 kg
  • curry leaves- a string
  • salt- to taste
Method:

1.Soak tamarind in water and extract juice.Chop everything and keep ready.

2.Heat oil in an earthern pot .pop out mustard seeds and methi seeds.Add in chopped onion,green chilly,garlic and curry leaves.Saute till onion becomes translucent.


3.Then add in chopped tomato,brinjal (if using) and mango pieces.Saute.Add in all dry masala powders.

4.Then add the extracted tamarind juice.Check for spiciness and salt .Add water accordingly either a cup or two.Wait for it to boil.


5.When it starts to boil drop in the cleaned fish.wait for 5-8 minutes and let it cook well.When it get reduced a bit ,Switch off.


Tangy, tasty fish curry is ready.Serve for hot steaming rice.It would be yummy.




Note:

1.If you don't have earthen ware use ordinary vessel.But I always prefer fish curry in earthen ware only.

2.If you have kuzlambu millagai powder use it instead of the three powders.

3.Brinjal is purely optional.






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