MEEN KULAMBU | FISH CURRY

MEEN KULAMBU



Serves - 4

BEST TIME TO HAVE?

As your  Lunch or Dinner .

HOW TO MAKE MEEN KULAMBU?

INGREDIENTS:

  • Pomfret - 1
  • Red chillies - 10g
  • Coriander seeds - 10g
  • Turmeric - 2g
  • Oil - 50ml
  • Coconut - 1/2
  • Green Chili - 5g
  • Peppercorn - 1/2 tsp
  • Cumin seeds - 1g
  • Garlic - 6 cloves
  • Onion - 250g
  • Tamarind - size of a lemon
  • Fenugreek seeds - 5gm
  • Tomato - 150g
  • Curry leaves - a spring
  • Salt - as per your taste.

METHOD:

  1. Clean and slice the fish.
  2. Grind the coconut and keep aside a tbsp of it and extract coconut milk from the rest. 1 cop of 1st milk and 2 cup of 2nd extract of coconut milk.
  3. Grind red chili, turmeric and coriander into a fine paste.
  4. Soak the tamarind in 1 cup of water for 15 min and squeeze out the pulp. Strain.
  5. Grind the kept aside coconut, cumin seeds, peppercorn and garlic together. 
  6. Heat oil in a pan and add fenugreek seeds, curry leaves, sliced onion and saute till the onions are transparent.
  7. Now add the 1st lot of paste prepared and fry till the raw smell disappears.
  8. Now add the second lot of paste prepared and saute for a min continuously.
  9. Now add the 2nd extract of coconut milk, enough salt and the tamarind pulp and bring it to boil. Now add the fish and let it cover and cook  in low flame.
  10. Once fish is done. add the 1st extract of coconut milk and let it heat (not boil). Remove from fire and cover it for 5 min.



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