Saturday, November 22, 2008

Talking about Seafood!!! the best when eaten fresh, always buy the fresh ones you can find. The flesh of the Fish should spring back when gently pressed and eyes should be clear and full, not sunken.Fresh Fish has a mild aroma and does not have a strong fishy smell. Best is to avoid storage of fish for more than 3 days in the refrigerator, so buy as much as you need only. In India Fish is generally prepared very spicy to keep the smell less, it is cooked in a curry gravy form, fried, steamed,and cooked in the Tandoori. Now give this Fish curry a try its my favourite with Mackerel , generally known as I- elai or Kanakelthi in Tamil...........................
I-ELAI MEEN KOZAMBU
YOU NEED
Mackerel fish 3 nos (cleaned and cut into two---that is 6pcs)
Oil 3 tbsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
Jeera seeds 1/2 tsp
Onion 1 cup (finely sliced)
Ginger and Garlic 2 tbsp(sliced)
Curry leaf 1 sprig
Green chilly 3 nos (deseed and slit)
Turmeric powder 1/2 tsp
Chilly powder 1 tsp
Coriander powder 1 tsp
Tomato 1 nos (Good ripe one thinly sliced)
Tamarind a marble size
Coconut 1 cup (grind to a paste form)
Salt to taste ans half lime
Coriander 2 tbsp for garnish
DO IT
-In a deep bottomed vessel heat the oil , add the mustard when it crackles add the fenugreek,jeera, then the onions, ginger garlic, slit green chilly, curry leaves and saute well, add the powders sprinkle a little water and mix well on high flame drop in the sliced tomatoes and 3 cups of water now let it boil covered for 8-10 Min's.
-The extracted tamarind with water forming 1 cup the coconut paste to be added and simmer for 3 Min's.
-Add the fish , salt to taste and simmer for another few minutes till the fish is cooked, never let the curry to boil at this stage .
-Remove from the fire squeeze some lime and garnish with coriander.
An excellent Combo for Rice..............

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