|Traditional South Indian Fish Curry|
First time I had tried this dish being inspired by my cousin and another friend's Tamil Nadu style traditional Meen Kuzhambu a few years ago. I have improvised this to my current style of cooking.
|Garlic Chopped||8-10 nos|
|Green Chili||1 nos|
|Tamarind Paste||2 tbsp|
|Small Onions/Shallots||8-10 nos|
|Large Tomatoes||2 nos|
|Red Chili Powder||1 tbsp|
|Coriander Powder||1 tbsp|
|Turmeric Powder||1 tsp|
|Cumin Seeds||1 tsp|
|Fennel Seeds||1 tsp|
|Fenugreek Seeds||1 tsp|
|Grated Coconut (Optional)*||1 tbsp|
|Curry Leaves||5-6 leaves|
|Mustard Seeds||1 tsp|
|Fenugreek Seeds||1/2 tsp|
|Urad Dal||1 tsp|
|Curry Leaves||One Strand|
|Coriander Leaves||To Garnish|
1) Clean fish and add little salt and half a tsp turmeric powder and set aside.
2) Heat oil in a pan and fry cumin, fennel and fenugreek seeds and add the small onion and fry for 3-4 mins and grind it with the remaining ingredients for spice paste.
3) Heat oil in a sauce pan and add the ingredients for tempering and once the mustard splutters add the finely chopped onions and garlic.
4) Add the ground spice paste and sauté well for 3-4 mins and then add the tamarind paste and add water to get it into medium consistency. Let it boil for 10 mins.
5) Add the fish into the curry and let it cook for 10 - 12 mins or until the fish is well cooked.
6) Garnish with chopped coriander and serve it with steamed rice.
* Kuzhambu tastes as good without the coconut. It gives slightly a different taste.