Being a coastal state Fish is liked by many tamilans. Meen Kozhambu or the Fish kozhambu is a traditional is thus a traditional Tamilnadu cuisine. Tamil people prepare it by grinding masalas and cooking them with coconut paste . Most of them prefer using earthen vessels for preparing it, since it tastes best when cooked on it.
Ingredients:
Fish cut into pieces - 750grams. (try king fish)
Tamarind (lemon size) soaked in water and made into a pulp or tamarind pulp -4 tbsp.
Turmeric powder - 1/2 tsp
Red chilly powder- 11/2tbsp
Coriander powder -1 tbsp
Garlic pods - 3
1 tomato and 1 onion grinded together to smooth paste
Coriander leaves chopped- 1tsp
Water -1 cup
For Ground masala paste:
Urad dal - 1tsp
Channa dal -1 tsp
Whole Red chilies - 4
Fenugreek Seeds - 1/4tsp
Whole Black Pepper - 1 tsp
Channa dal -1 tsp
Whole Red chilies - 4
Fenugreek Seeds - 1/4tsp
Whole Black Pepper - 1 tsp
Fennel seeds- 1 tbsp
grated coconut - half of small coconut.
For Tempering:
Mustard seeds -1 tsp
Curry leaves -8-10
Chopped Onions - 1 (preferably shallots or madras onions -4-5 nos)
Fenugreek seeds - 1/4 tsp.
Coconut oil - 3-4 tbsp
Method:
- Apply turmeric powder and salt on fish, keep aside.
- Wash it properly after 5 minutes.
- Soak the tamarind in water and remove thick pulp..
- Fry all the above masala ingredients without adding oil and grind them in to fine paste by adding little water. Keep it aside.
- Heat the coconut oil in a large vessel or kadai.
- Add the mustard seeds and allow them to crackle.
- Add the curry leaves ,methi seeds and saute it
- Add the chopped shallots or onions and saute it till it turns brown.
- Add the garlic pods and saute it till the raw odour leaves.
- Add the masala paste and saute it for a minute. Add 1 cup of water to it and cook well.
- Add the turmeric powder, red chilly and coriander powder and saute it well.
- Add the onion and tomato paste grinded together.
- Add the tamarind pulp and mix well. Cook for 7-8 minutes .
- Now add the fish and stir once.
- Allow the fish to boil in it for 10-12 minutes till the fish changes it colour.
- Bring it to boil for further 5 minutes till oil seperates and starts floating on the top of the gravy.
- Further boil for 1-2 minutes.
- Remove from Fire and garnish with little coriander leaves.
- Serve hot with steamed rice.
Making time: 45 minutes.
Serves: 4 persons.
Shelflife: 1 day( if refrigerated 2 days).
Note: Use king fish for better results. Add cup of coconut milk can be added to the boiling gravy after oil starts floating on the top and allowed to boil for 2-3 minutes for a little variation .
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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