Sunday, November 23, 2008

Straight from the Sea to a steaming hot Samaithu Paarungalthat is what you must try now, the way my Mom used to make this fish curry without any coconut, but good amount of that Tangy tamarind; it is Meen Puli Kozhambu, tastes great the next day when the tamarind extra and the fishes settle down well......



Fish 500 gms (Preferably a single Pomfret cleaned and cut into darne pieces)

Mustard 1 tsp

Fenugreek seeds 1/2 tsp

Jeera seeds 1/2 tsp

Onion 1 cup (finely sliced)

Ginger and Garlic 2 tbsp( finely Sliced)

Turmeric 1/2 tsp

Chilly powder 1 tsp

Coriander powder 2 tsp

Tomatoes 2 nos ( Ripe ones slice)

Curry leaf 1 sprig

Tamarind 1 lemon size

Salt to taste

Oil 2tbsp

Coriander for garnishing


-Heat the oil in a vessel add the mustard when it crackles add the jeera, fenugreek, onions ginger and garlic, currleaves and saute well , put in the powders and sprinkle little water mixing well all the while on moderate flame, add the tomatoes 2 cups of water and letit boil for 8-10 mins.

-Soak the tamarind in water and extract good pulp with water to a one and a half cup quantity and add this to the curry, add salt and check for consistency.

-Reduce the flame to simmer and slide in the fish , simmer for 2 mins.

-Remove from fire and serve garnished with coriander leaves

Goes great with Plain rice and an excellent combo with Dosa next day, but always remember once the fish is in the curry you must have an eye on the curry till the utensil is off the range........thats it.

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