Wednesday, 24 April 2013

SOUTH INDIAN FISH CURRY/ MEEN KUZHAMBU

This Fish curry has more similarities to the Swahili fish curry. With lots of coconut, onion and tomatoes the taste is absolutely awesome. The creamy texture would drool saliva from your mouth. Piping hot rice is a perfect combination with this fish curry. Popularly known as "MEEN KUZHAMBU" meaning "Fish curry" is very popular in the coastal parts of South India from where I come. Very easy to cook on a sunday if you have the right ingredients.







Ingredients:(serves 6)

King fish- 500 gms

Fenugreek seeds- 1/2 tspn

Mustard seeds- 1 tbspn

Cumin seeds- 1 tbspn

Curry leaves- 2 sprigs

Green chillies- 3 no's

Chopped onion- 2

Chopped tomato- 3

Coriander powder/ curry powder- 2 tbspn

Ground coconut paste/ coconut milk- 1 cup

Tamarind pulp-  lemon sized tamarind soaked in 1 cup of water and taken as pulp

Water- 2 cups

Oil- 2 tbspn

Salt to taste





To marinate the fish:

Chilly powder/ paprika- 1 tspn

Turmeric powder-1 tspn

Salt

























Method:

Heat the pan and add the oil. When the oil is hot add the mustard seeds and allow it to splutter. Reduce the fire add the fenugreek seeds and allow it turn slightly brown. At this stage add the cumin seeds followed by green chillies, curry leaves. Stir for a second and add the onions now.


When the onions turn brown add the tomatoes and at this stage add the salt, turmeric, chilly powder and curry powder and mix well. When the tomatoes turn soft add the tamarind pulp and bring it to a boil.



When the curry is boiling add the coconut paste to the curry and add the water. My mother use to grind the coconut, cumin seeds and chillies together and add it at this stage which adds more taste.


When the curry boils add the fish slices. For better taste cut the big slices into 4 pieces. Reduce the fire and cook the fish for approximately 3 to 5 minutes. Do not over boil to avoid the fish slices from becoming soft and mixing up with the curry.



Serve with piping hot rice and shallots. A great tip to enjoy this recipe is to cook the curry a day before you would want to relish. Cook and store and on the day you want to have it just reheat and enjoy. The taste improves after a day as the masala seeps in the fish very well.

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